Hot Borscht Recipe
Ingredients
| Water | 3 Cup (16 tbs) | |
| Tomato juice | 1 Cup (16 tbs) | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Beets | 1 Cup (16 tbs), shredded | |
| Potatoes | 1 Cup (16 tbs), shredded | |
| Shredded cabbage | 2 Cup (16 tbs) | |
| Honey | 1 1/2 Tablespoon | |
| Lemon juice | 1 1/2 Tablespoon | |
| Plain nonfat yogurt for garnish | ||
Directions
MAKING
1) In a soup pot, bring a mixture of water and tomato juice to a boil.
2) Stir in vegetables and simmer, covered for 30 minutes until the vegetables become soft.
3) In a blender or food processor, puree 2 cups of soup taken from the pot.
4) Pour the pureed soup back to pot and then mix in honey and lemon juice.
5) Simmer the soup, covered for 5 minutes.
SERVING
6) Serve in soup bowls, garnished with yogurt.
1) In a soup pot, bring a mixture of water and tomato juice to a boil.
2) Stir in vegetables and simmer, covered for 30 minutes until the vegetables become soft.
3) In a blender or food processor, puree 2 cups of soup taken from the pot.
4) Pour the pureed soup back to pot and then mix in honey and lemon juice.
5) Simmer the soup, covered for 5 minutes.
SERVING
6) Serve in soup bowls, garnished with yogurt.
Chef
