Borscht

This fall, I have been making Borscht & freezing it. Samantha really wants to try it, so have at 'er!!

3-4 beets, shredded or cut into tiny chunks
3 potatoes, shredded or cut into tiny chunks
1 sliced carrot
1 chopped celery
4 cups water
2 TBSP butter
1 chopped onion
1 minced garlic clove
2 cups shredded cabbage
1 TBSP parsley
3 TBSP fresh dill (1.5 TBSP dried)
1 can of tomato soup
1 chopped tomato
1 tsp salt
1 tsp sugar
1/4 tsp pepper
4 cups water

Cook beets, potatoes, carrot & celery in water for 20 minutes. Saute onion & garlic in butter. Add to beet mixture. Add the rest of the ingredients. Simmer until tender. Serve with sour cream.


*Note*
I like chunky soups, so I didn't shred the beets & potatoes. Totally up to you!