In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
ooked.
Serves 15.
Recipe can be doubled, tripled to
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
In a pot, cover chicken in water and cook until tender. Remove chicken from water and bone and chop.
Cool broth and remove fat.
To broth add onion and garlic.
Simmer for 45 minutes.
Add chicken and green chilies; cook 1 more hour.
Add 2 cups cream of mushroom soup and sour cream.
Mix and heat for 10 minutes.
Add grated Jack cheese and allow to melt.
Serve.
Chill bottle of Borscht.
Open and pour yourself a refreshing summer drink! ~OR~.
Cook potatoes in boiling water til just fork tender.
Drain, and place while hot into soup bowl and pour cold Borscht over, spoon out some of the chopped beets that are in the bottle and add to soup. Some pepper and that's it!
If you wish, a small dollop of sour cream can be added. You can also prepare the Borscht beforehand by whipping one cup of Borscht liquid with the sour cream and returning this to bottle and shake to blend.
nd adjust seasonings as desired. Borscht sauce may be served hot
br>Stir in the tomato soup and garlic.
Blend the
Place chicken in the bottom of slow cooker.
Mix Russian salad dressing with dry onion soup mix.
Pour over chicken breasts.
Cover and cook on low 6 to 8 hours.
Fill large kettle with water.
Add soup bones or rib bones if you prefer more meat.
Add onion, beef broth cubes and spices.
Let boil and simmer for 1 to 2 hours.
Add tomato sauce.
Remove bones and take off meat and return meat to kettle.
Add carrots and celery.
When almost done, add potatoes and cabbage.
Add canned beets last.
I use canned because the fresh turns potatoes and cabbage red.
When serving, add heaping spoonful of sour cream in each bowl.
American way Russian soup.
Quantity of beets to same quantity of water.
Blend beets, sliced medium size, water and lemon juice in blender.
Add remaining ingredients and chill.
Serve chilled.
br>If you find the soup too sour from the lemon
12 cups of water, chicken soup base and salt and bring
ith beans to add to borscht later.
Peel and grate
Place beef in a large pot or Dutch oven.
Add water, beef base, salt and pepper.
Cover, bring to a boil, and simmer 1 hour.
Add parsnips, carrots, leeks, celery and potatoes.
Cover and simmer 30 minutes more, or until meat is tender.
Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
Taste and add sugar if it's too sour.
Ladle into soup bowls and garnish with sour cream.
Combine meat, bones and water in a deep saucepan and bring to a boil.
Skim any foam and fat off the top.
Stir in onions and tomatoes.
Cover, reduce heat to low, and simmer for 1 hour.
Add cabbage, apple, salt and pepper.
Simmer for 1 hour.
Stir in lemon juice and sugar.
Simmer for 20 minutes more.
Remove beef.
Meat can be cut up and stirred back into the soup, or served on the side.
00b0F.
In a large soup pot, bring the meat, bones
thyme and oregano. Let the soup simmer on low heat for
he heat and ladle the soup into bowls. Sprinkle croutons over
Fill large soup pot with cold water.