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posted: 8/21/2012 12:40 PM

Easy Borscht

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  • Borscht, an Eastern European soup that starts with cabbage and beets, can be served warm or cold.

       Borscht, an Eastern European soup that starts with cabbage and beets, can be served warm or cold.
    Bill Zars | Staff Photographer

 

head (about 1 pounds) cabbage, core removed shredded (or 6-cups coleslaw mix)

1 carrot, chopped

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cup chopped yellow onion

1 cups vegetable broth (more if soup is too thick)

1 can (15 ounces) Great Northern beans, drained and rinsed

1 can (14 ounces) diced tomatoes with juice, slightly pureed

1 can (8 ounces) tomato sauce

1 can (14 ounces) pickled beets, coarsely chopped, with juice

teaspoon salt

Freshly ground pepper to taste

Sour cream for garnish

In a large soup pot over medium heat, combine all ingredients except sour cream. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 30 minutes.

Add more stock if soup is too thick. Serve with a dollop of sour cream.

Serves six.

"The Big Book of Soups and Stews" by Maryana Vollstedt

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