HEARTY BORSCHT

Hearty Borscht image

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Nutritional Facts Serves