Ingredients
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2
-
1
-
1
-
3
-
2
-
1
-
-
1
-
-
-
-
-
-
-
Directions
Russian Borscht, This is a meatless not vegetarian Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It’s very tasty! It came from a cookbook many years ago, but I can’t remember which one. And I’ve changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! Your food processor will come in mighty handy for shredding all these veggies! Enjoy!, I am curious about the note, “use Johnny’s”, following the ingredients “salt and pepper to taste”. Is something missing there or is there something different about Johnny’s salt and pepper?, Reminds me of my childhood. My German Russian mom always put cubed beef in her borscht. Thats my favorite way to eat it.
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Steps
|
1
Done
|
Cook Beets, Carrots and Onion in the 3 Cans Beef Broth For 20 Minutes. |
|
2
Done
|
Add Cabbage and Butter, and Cook Uncovered For About 20 Minutes. |
|
3
Done
|
Season to Taste. |
|
4
Done
|
Stir in Lemon Juice. |
|
5
Done
|
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. |
|
6
Done
|
This Is Better the Next Day! |
