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Borscht For Busy People

6 c Packaged shredded cabbage with carrot; (coleslaw mix)
1 c Vegetable or beef broth
15 oz Can great northern beans; rinsed/drained
1 cn Tomatoes; (14 1/2 oz.) cut up
1 cn Sliced beets; (14 1/2 oz.)
1 cn Tomato sauce; (8 oz.)
1 lg Onion; sliced and separated into rings
1/4 c Sugar
2 tb Vinegar
1/4 ts Pepper
1/4 ts Dillweed; (optional)
6 tb Light dairy sour cream; (optional)
6 Sprigs fresh dill; optional


In a 4-quart Dutch oven combine cabbage with carrot, vegetable or beef broth, beans, undrained tomatoes, undrained beets, tomato sauce, onion, sugar, vinegar, pepper, and dillweed, if desired. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Serve in soup bowls. Garnish with sour cream and dill, if desired. Makes 6 main-dish servings.


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