Polish Barshch (Beet Soup)
Contributed byRuth Browning
Ingredients
- 1 can 1-lb.-4-oz. beets, water
- 1/2 cucumber (sliced)
- 1 can 10-1/2-oz. can condensed consomme or bouillon
Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Instructions
Pour beets and liquid from can into a saucepan. Fill the beet can with water and pour water into the saucepan. Cover pan and simmer for 1 hour, or until the juice is cooked out of the beets. Remove beets and add 1 can condensed consomme or bouillon to the juice. Cover and simmer 10 minutes longer. Season to taste. Serve either hot or cold (with sliced cucumbers floating in it).
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