Super Easy Beet Borscht
On a hot summer day, my father would always reach for a cold bowl of his delicious borscht recipe. With this Super Easy Beet Borscht recipe, you have an almost authentic borscht recipe that even my father would enjoy.
Ingredients
- 8 beets
- 8 cups water
- 1 teaspoon dill, chopped
- 1 can low sodium Campbell's Tomato Zest soup
- 3/4 cup fat free sour cream
Instructions
- Scrub beets well. Do not peel them. Put in large pot with the water. Bring to boil and then reduce to simmer and cook until tender.
- When tender take slotted spoon and put beets immediately into cold water; save the cooking beet water. Slip skins off with your hands.
- If you have a food processor, chop beets into tiny pieces; if you do not, then you will have to chop the beets up by hand.
- Put chopped beets into pot, add the dill, undiluted soup, and six cups of the cooking beet water. If you want a thinner borscht use a little more of the beet water. Stir well.
- Serve with one tablespoon of sour cream per individual serving. Add salt to your own taste.
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