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Easy Borscht

Ingredients

1 package dehydrated vegetable soup
1 pound beef-stew-type beef, cut into small pieces
5 or 6 leftover beets
2 teaspoons dried dill weed, or 1/2 teaspoon fresh dill, or 1 teaspoon dill seed
Dollops of sour cream
1 boiled potato per person

Preparation

  1. Make the vegetable soup using twice the amount of water called for. Simmer the beef in the soup for 1 1/2 to 2 hours, or until it is very tender. Add the beets and dill and cook for 10 minutes more. Serve with sour cream on top. A boiled potato in each bowl makes this a whole meal.

How to Repair Food, Third Edition
TagsSoupSoup/StewEastern EuropeanEuropeanBeefMeatBeetRoot VegetableVegetableDillHerbs & SpicesSour CreamDairyPotatoStarterMainLunchDinnerGluten FreeNut FreeEasyOne-Pot MealsSimmerCookbooks
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