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

  1. Peel potatoes, cut into cubes and boil in water until done.

  2. Heat remaining ingredients in a saucepan, add cooked potatoes for last 20 minutes and allow soup to simmer.

  3. Garnish soup with sour cream mixed with horseradish (to taste) and sprinkle with dill and serve.

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