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Borscht--Quick and Easy Beet Soup

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Submitted by: sullr

 

Make this soup after you've prepared a beef pot roast with beets. It uses leftover roast, gravy, and beets, and adds cabbage, onion, beef broth, and a little red wine vinegar.
 

Ingredients

  • 1 Tbs. butter
  • 1 cup shredded cabbage
  • 1 large onion, chopped
  • 3 1/2 cups beef broth
  • 1 cup leftover pot roast gravy
  • 1 pound cooked beets, cut into bite-sized pieces (I use leftover or canned)
  • 2 cups diced leftover beef pot roast
  • 2 Tbs. red wine vinegar (or to taste) Salt and pepper to taste
  • Garnishes: sour cream and dill sprigs

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Method

In a large saucepan over medium heat, melt the butter and add the onion and cabbage; cook until the cabbage is wilted and the onions are translucent. Stir in the broth, gravy, beets, pot roast, vinegar, and salt and pepper to taste. Simmer, stirring occasionally, for 20 minutes. Ladle into bowls and garnish with sour cream and dill sprigs.

 

Notes: Prep time: 15 minutes Cook time: 30 minutes

 

Number of Servings: 4

 

Submitted by: sullr ()

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