Borscht- Polish Beet Soup


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Serve this beet and mushroom soup with warm crusty bread and a dollop of sour cream.

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  • 1 lb. can of red beets, cut into chunks
  • 1 large diced onion
  • 2 cans of water
  • 1 (4 oz.) can of mushrooms
  • 1 bay leaf
  • 2 Tbs. of vinegar
  • Salt and pepper

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Boil all ingredients together for one hour. Thicken with a little flour and water as to make a thin gravy. Boil for ten more minutes and serve.

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