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Receta Almost A Borscht Soup
by Glenn

Almost A Borscht Soup

I wanted a hearty soup for lunch and had a left-over half head of boiled cabbage. What else could I do but go wild adding borschtish ingredients until I almost lost track. Bottom line, if you don't have an ingredient just leave it out or substitute something else. Have fun and be surprised, like I was, that this came out tasting fantastic. Haven't tried it cold yet, nor have I mashed it into a toothpaste tube like the Russian astronauts.

Calificación: 4.5/5
Avg. 4.5/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 16 Bowls

Ingredientes

  • 4 cups Beef (or ham) broth
  • 1/2 head Cabbage (chopped)
  • 1 Onion (chopped)
  • 1 cup Carrots (diced)
  • 1/2 cup Celery (diced)
  • 1/2 cup Potatoes (diced)
  • 1 cup Beets (a can of Harvard Beets will work) (diced)
  • 4 Eggs (hard boiled and sliced)
  • 1/2 cup Mushrooms
  • 1-28 oz can Diced Tomatoes
  • 3 tbs Ginger
  • 2 tsp Salt
  • 1/2 tsp Dill (I hate dill so I leave it out)
  • 2 tbs Worcestershire sauce
  • 1/4 cup Brown Sugar
  • 1 cup Sour Cream

Direcciones

  1. Start with a big pot.
  2. Add everything but Sour Cream unless you want Sour Cream in the stock (I don't).
  3. Bring to a boil then cut back to medium heat and let it boil until carrots are soft.
  4. Ladle into a soup bowl and add a dollop of Sour Cream unless you have already added it or you don't like Sour Cream like me. (How can you tell when sour cream goes bad--does it turn sweet?)