Follow these steps for perfect results
Beef Consommé
Boiling Water
Diced Beets
with juice
Diced Carrots
drained
Onion
finely chopped
Tomato Paste
Butter
Shredded Cabbage
Brown Sugar
Lemon Juice
Vodka
Sour Cream
thick
Dill Weed
Cook beets, carrots, and onion in 2 cups of boiling salted water.
Add tomato paste, butter, consommé, and shredded cabbage.
Cook for 15 minutes.
Add lemon juice, brown sugar, and vodka.
Serve in soup bowls, topped with sour cream.
Sprinkle soup and sour cream with dill weed.
Enjoy with good friends.
Expert advice for the best results
Adjust the amount of brown sugar and lemon juice to your taste.
For a richer flavor, add a bay leaf during cooking.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a rustic bowl with a dollop of sour cream and fresh dill.
Serve with rye bread.
Serve as a starter or main course.
Acidity complements the soup.
Discover the story behind this recipe
Traditional beet soup often served during celebrations and family gatherings.
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