Borsch
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 6 -8 beets
- 8 cups water
- 1 teaspoon fresh dill
- 1 (10 3/4 ounce) can Campbell's Tomato Zest soup
- sour cream
directions
- Scrub well beets (DO NOT PEEL THEM) Put in large pot with 8 cups water.
- Bring to boil and then reduce to simmer and cook until tender.
- (SAVE COOKING BEET WATER). When tender take slotted spoon and put beets immediately into cold water.
- Slip skins off with your hands.
- If you have a cuisinart, chop beets into tiny pieces.
- If no cuisinart, then you will have to chop the beets up by hand.
- Put chopped beets into pot, add fresh dill, chopped, 1 can Campbell's Tomato Zest soup (undiluted) and 6 cups of the cooking beet water.
- If you want a thinner borscht use a little more of the beet water.
- Stir well.
- Serve with 1 tbsp. sour cream per individual serving.
- Add salt to your own taste. I don't use any salt. ENJOY!
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Reviews
-
I can't believe how rude Chef#234172 is! I looked at all her reviews and all she does is trash people's borscht recipes, without even having made them.. grrrrr.... -
Just wonderful. Tasted very much like my friends Polish mothers tasted. I cut some of the beets into slightly larger chunks. I also added 1 tsp of vinegar. -
I guess that is how they cook in the restaurants I would not try it...sorry
