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Receta Borscht (Russian Beet Soup)

by CookEatShare Cookbook

Ingredientes

2 c. beef stock 2 c. finely diced beets 4 med. carrots, diced 1 lg. onion, finely minced

2 tbsp. butter 1 c. shredded cabbage 1 teaspoon lemon juice 1/2 c. thick lowfat sour cream

Direcciones

1. Cook beets, carrots and onion in 2 c. boiling salted water. Add in butter, beef stock and cabbage. Cook 15 min. Add in lemon juice and stir till combined. Serve in soup bowls, topped with a spoonful of lowfat sour cream. Serves 4-6.

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