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Beet Borscht

Yield: 8 side-dish servings
Prep 20 mins Cook 30 mins
Beet Borscht
Ingredients
  • 3  pounds  beets, tops removed
  • 3  medium onions, halved lengthwise (about 1 pound)
  • 1  teaspoon  salt
  • 10  cups  water
  • 1/4  cup  sugar
  • 1/4  cup  lemon juice
  • 1 1/2  cups  finely shredded green cabbage
Directions

1. Cut off all but 1 inch of beet stems and roots; wash. Do not peel.

2. In a 6 to 8 quart Dutch oven combine beets, onions, and salt. Add water. Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Cool slightly. Slip skins off beets; discard. Cut beets into large pieces.

3. Stir in sugar and lemon juice. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Cover and chill, if desired.

4. To serve, ladle soup into bowls, using one onion half per serving. Sprinkle cabbage over soup. Makes 8 side-dish servings.

Nutrition Facts (Beet Borscht)
  • cal. (kcal) 0,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 0,
  • fiber (g) 0,
  • pro. (g) 0,
  • vit. A (RE) 0,
  • vit. C (mg) 0,
  • sodium (mg) 0,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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