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POLISH BORSCH
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: cooks.com
| 2 (10 1/2 oz.) cans | condensed consomme |
| 2 (1 lb.) cans | ready-to-serve vegetable soup |
| 2 c. | boiling water |
| 2/3 c. | celery tops with leaves, cut up |
| 1 c. | thinly sliced raw beets |
| 2 tbsp. | minced parsley |
| 1 c. | finely grated raw beets |
Whipped or sour cream
Combine soups, water, celery, sliced beets and parsley. Simmer, covered, for 1 hour. Strain through a fine strainer; discard the vegetables. Add grated beets and bring quickly to a boil. Remove, and strain again. Serve hot or cold with a teaspoon of whipped or sour cream on each serving. A dash of lemon juice gives additional flavor. Serves 8 to 10.
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