Borscht(Beet Soup)

1. 1

   Heat oil in 5-quart pan.

2. 2

   Dice onions and carrots.

3. 3

   Cook until soft (about 10 minutes).

4. 4

   Add the broth.

5. 5

   Finely chop or grate beets in food processor.

6. 6

   Chop the leafy tops also, adding both to soup.

7. 7

   Add remaining ingredients and bring to a simmer.

8. 8

   Cover and simmer over low heat until all vegetables are tender (about 45 minutes).

9. 9

   Add salt and pepper to taste.

10. 10

    Garnish each bowlful with a generous spoonful of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.