Borscht

Borscht
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Ruby red and gorgeous, you can't "beet" this soup.
45 min
Prep Time
1:30
Total Time
8 servings

Ingredients

1/4 cup
Land O Lakes® Butter
4 medium (2 cups)
beets, peeled, chopped
4 medium (2 cups)
carrots, peeled, chopped
1 large (2 cups)
onion, chopped
2 medium (2 cups)
potatoes, peeled, chopped
2 teaspoons
salt
1 teaspoon
pepper
1/4 cup
chopped dried mixed mushrooms
1 quart (4 cups)
beef broth
1 (14.5-ounce) can
diced tomatoes, undrained
1/4 cup
chopped fresh dill
2 tablespoons
cider vinegar
 
Sour cream, if desired
Chopped fresh dill, if desired

Directions

  1. Melt butter in saucepan over medium heat until sizzling; add beets, carrots, onion, potatoes, salt and pepper. Cook, stirring occasionally, 20 minutes or until vegetables begin to soften.
  2. Add mushrooms, beef broth and tomatoes. Cover; cook 20-25 minutes or until vegetables are tender. Stir in 1/4 cup dill and vinegar.
  3. Top each serving with dollop of sour cream and fresh dill, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
150
Cholesterol
15mg
Carbohydrates
21g
Protein
5g
Fat
6g
Sodium
1210mg
Dietary Fiber
5g

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