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Aunt Ina's Beet Borscht

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Aunt Ina's Beet Borscht

Aunt Ina had a recipe for just about every kind of soup you could think of. This is one of her "famous" (at least in our family!) Campbells tomato soup recipes. It's a traditional Russian soup, and you eat it cold. It's been in our family for generations.

Serves: 12

Ingredients
  • 8 beets
  • 8 cups water
  • 1 teaspoon fresh dill, chopped
  • 1 can Campbell's Tomato Zest soup
  • 3/4 cup sour cream
Instructions
  1. Scrub well beets (do not peel them).
     
  2. Put in large pot with the water.
     
  3. Bring to boil and then reduce to simmer and cook until tender.
     
  4. When tender take slotted spoon and put beets immediately into cold water; save the cooking beet water). 
     
  5. Slip skins off with your hands.
     
  6. If you have a food processor, chop beets into tiny pieces; if you do not, then you will have to chop the beets up by hand.
     
  7. Put chopped beets into pot, add the dill, 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.
     
  8. Serve with 1 tablespoon of sour cream per individual serving.  Add salt to your own taste.
Notes

If you're looking for more, delicious Campbell's soup recipes, please click here.

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