Borsch Soup


Borsch for the Backyard Bounty

Servings: 8


2 cups shredded peeled beets
1 cup shredded carrot
1 cup chopped onion
3 (14 ounce) cans beef broth
2 cups coarsely chopped cabbage
1 tablespoon butter
1 tablespoon fresh lemon juice
sour cream, for garnish


1.  Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
2.  Add cabbage and butter, and cook uncovered for about 20 minutes.
3.  Stir in lemon juice.
4.  Now let it sit (but you don’t have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.

This is better the next day!


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