Beet Soup
(from Momma Bear’s recipe box)
Quick, tasty and a bit different from traditional Borscht
Source: Many years ago I clipped this from a newspaper and have been happy that I did. At the time it was printed it was reputed to be The Hotel Utah recipe. I don't believe the hotel ever used this recipe but it makes a nice winter meal.
Prep time: 20 minutes
Cook time: 30 minutes
Serves 4 people
Ingredients
- 1 can cream of mushroom soup
- 2 cups chicken broth
- 1 cup beets julienne slice
- 1 tsp salt
- 1 tbls cider vinegar
- 2 tbls butter
- 1/ tsp pepper
- 1 pinch dill
- 2 new potatoes
- sour cream for garnish
- horseradish
Directions
-
Peel potatoes, cut into cubes and boil in water until done.
-
Heat remaining ingredients in a saucepan, add cooked potatoes for last 20 minutes and allow soup to simmer.
-
Garnish soup with sour cream mixed with horseradish (to taste) and sprinkle with dill and serve.