Ingredients:
6 -8 beets
8 cups water
1 teaspoon fresh dill
1 (10 3/4 ounce) cans Campbell’s Tomato Zest soup
sour cream
Directions:
Scrub well beets (DO NOT PEEL THEM) Put in large pot with 8 cups water.
Bring to boil and then reduce to simmer and cook until tender.
(SAVE COOKING BEET WATER). When tender take slotted spoon and put beets immediately into cold water.
Slip skins off with your hands.
If you have a cuisinart, chop beets into tiny pieces.
If no cuisinart, then you will have to chop the beets up by hand.
Put chopped beets into pot, add fresh dill, chopped, 1 can Campbell’s Tomato Zest soup (undiluted) and 6 cups of the cooking beet water.
If you want a thinner borscht use a little more of the beet water.
Stir well.
Serve with 1 tbsp. sour cream per individual serving.
Add salt to your own taste. I don’t use any salt. ENJOY!
Servings: 4
Time preparation: 60 min.
Time total: 60 min.