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Borscht (beet soup)




Source of Recipe


Shanny


List of Ingredients




6 cups beef broth
1½ cups light beer or white wine
1 cup tomato sauce
1/2 head cabbage, shredded
2 ribs celery, thinly sliced
3 or 4 medium-size carrots, grated
1 medium onion, chopped
2 - 3 tsp. red wine vinegar
1 tbsp. salt, or to taste
1½ tsp. freshly ground black pepper, or to taste
3 - 4 cups cooked beets, grated
sour cream for garnish
fresh dill sprigs for garnish, if desired

Recipe



Combine ingredients in large kettle and simmer until vegetables are tender (or tender-crisp, as you like it - I like the cabbage, onions, etc., to still crunch a little).

Float a nice dollop of sour cream on each bowlful, and poke in a sprig of dill if desired . . .