Hearty Borscht

Serves: 6
Total Calories: 109


4 cups water
1 potato medium, peeled and diced
1 parsnip medium, peeled and diced
1 (8-ounce) can tomato sauce
1 (8-ounce) can beet sliced, coarsely chopped and liquid reserved
1 carrot medium, diced
1 onion small, chopped
2 tablespoons red wine vinegar
2 tablespoons beef bouillon
1 bay leaf small
1/2 cabbage small, chopped (about 2 cups)
dash black pepper
sour cream Dairy (about 3/4 cup)
Chopped fresh dill or parsley


In a large kettle or Dutch oven, place water, potato, parsnip, tomato sauce, beet liquid, carrot, onion, vinegar, bouillon granules, and bay leaf. Bring to a boil cover and cook over medium-low heat 20 minutes.

Stir in chopped beets, cabbage, and pepper. Bring to a boil over medium-high heat reduce heat, cover, and simmer 15 minutes or until vegetables are tender. Remove bay leaf.

Garnish each serving with a spoonful of sour cream and sprinkle with dill or parsley.

NOTE: If desired, add 1 cup diced, cooked lean beef roast or round steak with cabbage for a heartier soup.

Nutritional Facts:

Serves: 6
Total Calories: 109
Calories from Fat: 21

This Hearty Borscht recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

More Recipes from the The Soup Collection Cookbook:
Asparagus Soup
Avocado Soup
Black Beans and Rice Soup
Carrot Vichyssoise
Cheesy Corn Chowder
Chunky Cod Chowder
Cold Cucumber Soup
Crab and Shrimp Bisque
Creamy Broccoli Soup
Creamy Oyster or Clam Stew
East Indian Soup
French Onion Soup
Fresh Mushroom Soup
Ham and Barley Soup
Ham and Cabbage Soup
Ham and Corn Chowder
Ham and Vegetable Soup
Hearty Beef Barley Soup
Hearty Borscht
Hungarian Goulash Soup
Italian Sausage Stew
Lettuce and Pea Soup
Louisiana Gumbo
Meal-in-One Mexican Corn Soup
Meatball Soup
Mulligatawny Soup
New England Clam Chowder
Oriental Soup
Overnight Bean Soup
Pier One Bisque
Potato Chowder
Potato Chowder with Clams
Quick Minestrone
Rich Cream of Spinach Soup
Scotch Broth
Seafood Chowder
Shrimp Creole Soup
Tavern Cheese Soup
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