 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
A delicious Ukrainian, German, Polish soup as made by my German grandmother :) Ingredients:
4 cups diced beets |
1 cup diced carrots |
4 cups beef broth |
4 cups water |
1 large onion, chopped |
1 clove of garlic, minced |
1 tbsp lemon juice or vinegar (lemon juice is better) |
2 cups diced potatoes |
2 cups shredded cabbage |
2 tbsp finely chopped fresh dillweed |
1 tsp salt |
1/2 tsp pepper |
1 cup whipping cream |
Directions:
1. Place beets and carrots in a large pot with broth and water. Bring to a boil.
2. Add onion, garlic and lemon juice. Simmer until beets and carrots are tender, about 30 mins.
3. Add potatoes. Continue to simmer until potatoes are tender, about 15 mins.
4. Add dillweed, cabbage, salt, and pepper. Continue to simmer until cabbage is tender, about 15 mins.
5. Extra water can be added at this point to thin out a little.
6. Just before serving add the cream, stir to heat, do not boil the soup once the cream is added or the cream will curdle
7. Variations: instead of the cream, you can add a dollop of sour cream to each serving of soup. Also, instead of using fresh beets, you can use 2 cans of cooked, diced beets (not pickled), and adjust the cooking time accordingly (the soup is better with fresh beets, but is still very good with canned).
|
|