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RUSSIAN BORSCH Recipe

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This recipe for RUSSIAN BORSCH, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Bates
Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups shredded fresh beets
1 cup chopped carrots
1 cup chopped onion
2 1/2 cups brown stock or 1 10 1/2 ounce can condensed beef broth plus 1 soup can of water
1 cup coarsely chopped cabbage
1 tbsp. butter or margarine
1 tbsp. lemon juice
Dairy sour cream

Directions:
Directions:
Cook covered, beets, carrots and chopped onions in 2 2/3 cups boiling salted water 20 minutes. Add brown stock OR soup plus water, cabbage and butter; cook uncovered 15 minutes. Stir in lemon juice. Serve hot or chilled topped with sour cream.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
I always thought "Borsch" just didn't sound good until my girlfriend Lidiya from the Ukraine made this and it is delicious! (She didn't use carrots in hers)

 

 

 

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