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SWEET AND SOUR BORSCH SOUP 3 medium-sized beets (tender tops if you like) 1 small onion, chopped 1 lb. bulk sausage, crumbled 2 large carrots, diced 2 c. red or green cabbage 1/4 c. lemon juice 2 Tbsp. sugar 1/4 tsp. dill weed 6 c. chicken stock Saute the onion and sausage; drain off grease. Add the beets, carrots, cabbage, lemon juice, sugar, chicken stock (stock can be made with 2 teaspoons chicken bouillon or cubes and 6 cups water). Cover; bring to a boil, then reduce heat. Simmer for 45 minutes. Serve with a dollop of sour cream or yogurt and dill weed. Note: You can leave out the sausage; season. Chill and blend with some sour cream in a blender and serve as a chilled soup. Garnish with a dollop of sour cream or yogurt and dill weed. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |