Borscht - Beetroot Soup. It really warms you up. made
When I was in my teens, my mother acquired a new and easier borscht recipe and that is the one she used for the rest of her life. We all loved it because it contained tinned tomato soup, which probably made it sweeter. I have made it many times too, but this time, I tried my niece's recipe. It's more authentic and it is certainly more delicious.
You can find it her recipe http://herselfgluten-free.blogspot.com along with some other fabulous recipes. This one appeared in November 2011.
Have a look at it. Try it. If you don't feel up to it, you can always make the recipe for easy borscht below:
3 or 4 large, raw beetroot, peeled and diced (If you can find them, you can use canned beetroot, but they must not be cooked in vinegar.)
4 cups water
1 can tomato soup
2 cups frozen peas
1 stick (4 oz) butter
2 sprigs of dill (dill weed)
1 bay leaf
Salt and pepper
Peel and dice beetroot and onion.
Put into water, add salt, pepper dill weed and bay leaf.
Bring to boil and simmer about 15 minutes until the beetroot is cooked.
Add butter and tomato soup.
Bring to boil again.
Add frozen peas and cop for 5 minutes.
Serve with a dollop of sour cream in each bowl.
Peel and dice the beetroot and chop the onion.