Borscht with Cabbage and Potatoes
INGREDIENTS
•
2 bunches red beets, peeled and halved
•
3/4 pound russet potatoes, peeled and halved
•
1 large yellow onion, quartered
•
4 cups vegetable broth
•
1 tablespoon tomato paste
•
3 cups very finely shredded green cabbage
•
1/4 cup chopped dill
•
1 tablespoon red wine vinegar
•
1 tablespoon lemon juice
•
Salt to taste
•
4 hard-cooked eggs
•
Sour cream
•
Lemon wedges
•
Take 'n Bake bread, cooked according to package instructions
ADVERTISEMENT