 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
|
This Borscht is not really Hungarian, but tastes like it should be. It has a very unique taste and is exceptionally delicious. I created this recipe 16 years ago and it is part of my cookbook that I published. Most everyone could not believe how well the Kraft Catalina dressing enhances the soup flavor. Ingredients:
10 fluid ounces kraft low calorie catalina salad dressing, no substitutes |
2 large red beets, peeled and cubed 3/8 inch square |
2 large carrots, peeled and diced small |
1 large onion, finely chopped |
1 small rutabaga, diced small |
5 cups beef consomme |
8 cups water |
19 fluid ounces canned plum tomatoes, including liquid |
3 large potatoes, peeled and cubed 1/2 inch square |
3/4 teaspoon caraway seed |
1 1/2 cups thinly shredded red cabbage |
1 1/2 cups thinly shredded green cabbage or 1 1/2 cups white cabbage |
3 large celery ribs, include leaves,chopped small |
3 cups cauliflower florets |
1 teaspoon fresh ground black pepper |
2 tablespoons soy sauce |
5 teaspoons dried dill weed (or more if desired) |
1 cup sour cream or 1 cup yogurt |
Directions:
1. In a large frying pan, add Kraft Catalina dressing, beets, carrots, onion, rutabaga and cook on medium-high heat until vegetables are tender, about 15 minutes.
2. In a large cooking pot, add beef consomme', water, cooked vegetables, tomatoes including liquid (crush tomatoes before adding to pot), potatoes, caraway seeds, red and green shredded cabbage, celery, cauliflower florets, black pepper and bring to boil.
3. Reduce heat and simmer until all vegetables are tender, about 10 minutes.
4. Add soy sauce and dill weed and simmer for another 3 minutes.
5. Adjust seasonings to taste.
6. Serve hot with dollops of sour cream or plain yogurt if desired.
|
|