Pat's Borscht

A richly flavored beet soup with potatoes and dill, topped with sour cream. Pat knows how its done.

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Ingredients:

• 2 Cups Beef Stock (I use Oxo or Beef in a Mug)  
• 2 Cups Water  
• 2 Cups Chopped Beets  
• 1/2 Cup Chopped Carrots  
• 1 Cup Chopped Onion  
• One or two sprigs of Fresh Dill  
• 2 Potatoes (new potatoes are best), diced  
• 2 T. Butter  
• 1 Quart Canned Tomatoes or tins  
• 1/2 Cup Shredded Cabbage  
• 1/2 Cup Shredded Beet Tops  
• Sour Cream for topping

Method

Boil the beets, cool, peel and chop into pieces. Boil potatoes separately so they do not become colored. Combine the stock, vegetables - except potatoes and the other ingredients except sour cream and simmer 60 minutes. Season to taste with salt, pepper, and garlic powder. Add the potatoes and cook for another 10 minutes. Make sure all the veggies are well cooked. Use the sour cream for a topping.

Notes: Season to taste when finished. I like to use garlic powder, but the addition of fresh garlic (as much as you like) is fine too!

Number of servings:

Submitted By: jpparkes482577
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