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Red Cabbage Borscht

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“This recipe differs slightly from the one already posted here, so I thought I would add it. I got this recipe 20 years ago, from a girl I used to work with. This makes a really "yummy" borscht (and I am usually so-so on the subject!)”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the beets, saving the liquid. Cut the beets into strips.
  2. In a large saucepan, melt the butter & cook the onion until softened.
  3. Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
  4. Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
  5. Cover and simmer for about 30 minutes or until the cabbage is very soft.
  6. Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.

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