Ruby Borscht Recipe
Ingredients
4 cups coarsely shredded peeled beets (about 1 1/4 pounds)
2 cups diced peeled carrots (about 2 large)
1 1/2 cups chopped onion
1 cup thinly sliced celery
7 cups unsalted beef broth or water
3-4 tablespoons brown sugar
1 tablespoon beef bouillon granules
1/4 teaspoon coarsely ground black pepper
2 cups thinly sliced cabbage
1/4 cup white wine vinegar
TOPPINGS
1 1/2 cups nonfat sour cream
2 tablespoons minced fresh dill
Directions
1. Combine the beets, carrots, onion, celery, broth or water, brown sugar, bouillon granules, and pepper in a 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
2. Add the cabbage, and simmer uncovered for 15 minutes, or until the cabbage is tender. Remove the pot from the heat and stir in the vinegar.
3. Ladle the soup into individual serving bowls. Top each serving with a rounded tablespoon of sour cream and a sprinkling of dill.
2. Add the cabbage, and simmer uncovered for 15 minutes, or until the cabbage is tender. Remove the pot from the heat and stir in the vinegar.
3. Ladle the soup into individual serving bowls. Top each serving with a rounded tablespoon of sour cream and a sprinkling of dill.
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