Borsch (Russian Beet Soup) Recipe

1. 1

   To the 2 cans of bouillon add in the minced carrots and onion (and 1 bay leaf if you like).

2. 2

   Boil 1/2 hour and strain.

3. 3

   Return clear broth to pan add in the beets, ham, tomato juice and cabbage.

4. 4

   Cook till cabbage is done.

5. 5

   Serve in bowls topped with a Tbsp.

6. 6

   of lowfat sour cream and garnish with croutons if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.