BORSCHT SOUP

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Borscht Soup image

After a busy day, I like to unwind by creating something delicious for dinner. This recipe proves great meals can be quick.-Courtney Bird, Papillion, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 6

2 cans (15 ounces each) diced beets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-1/2 ounces) condensed beef consomme, undiluted
4 dill pickle spears, chopped
1 cup sour cream
1 jar (16 ounces) shredded sweet-and-sour red cabbage, undrained

Steps:

  • Drain one can of beets; place beets in a blender, add the soup, consomme, pickles and sour cream; process until smooth. Pour into a large bowl. Add undrained can of beets and cabbage. Chill at least 4 hours.

Nutrition Facts :

*** Explore more Borscht Soup Recipes »

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