Soup (Vegetable )

Borscht (Beet Soup)

Contributor: Cyndi

2 cups beef bouillon
1/4 lb beets cooked. Skinned & diced
2 bay leaves
wine vinegar
salt & pepper to taste
2 Tbsp sour cream

1. Boil bouillon, beets & bay leaves for 10 minutes. ***Remove bay leaves. 2. Strain beets (saving stock) & mince in a blender. Return beets to stock. 3. Add 1 t wine vinegar, salt & pepper. Heat thoroughly 4. Ladle soup into bowls, and add 1 T sour cream before serving. Serves 2.
Edition: 5