1 - 10 of 31 for borscht soup
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Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender. Lightly sauté the onion ...
Cook beets, carrots ... Cook 15 minutes. Add lemon juice and stir until combined. Serve in soup bowls, topped with a spoonful of sour cream. Serves 4-6.
Remove green leafy ... In a large soup pot, add enough ... refrigerate for several hours or overnight. Serve with a dollop of sour cream. Makes 6 servings
Scrub with top ... cut up in soup. 1 med. ... amount of sugar and vinegar to add. This soup is sweet with a little tartness. It is delicious hot or cold.
Pare beets and ... Add the hot borscht to this, a ... separating of eggs. This will be something like a soft custard mixture. Serve at once while very hot.
Simmer all vegetables in butter for 15 minutes. Add sugar, stir. Add vinegar, then beef consomme. Allow to cook on medium heat for 30 minutes, then ...
Boil beef with ... egg and 1 cup sour cream together, then pour into soup. Add 1 can tomatoes before you add cream. Heat soup but do not boil. Serve hot.
Cook cabbage about ... can always add some other things like a small can of tomatoes, or/and grated carrots, if soup is too thin some potatoes will help.
Bring spare ribs ... sour cream with a little water until smooth. Slowly pour into soup, stirring constantly. Heat for about 3 minutes more; do NOT boil.
Boil soup meat and bone ... leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired.
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