Sauerkraut and Red Beet Borscht | Oregonian Recipes
Serve this sweet-and-sour soup with slices of dark, chewy bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 4 tablespoons butter (divided)
- 3 medium beets, peeled and diced 1/2 inch
- 2 tablespoons granulated sugar
- 3 tablespoons tomato paste
- Juice of 1 lemon
- 1 small onion, diced 1/2 inch
- 1 1/4 cups sauerkraut, drained
- 3 1/2 cups low-sodium chicken broth
- Salt and freshly ground black pepper
- 1 tablespoon sour cream, plus extra for garnish
- Chopped fresh parsley, for garnish
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