Go Back
Print

Borsch

Author Helen Moffat

Ingredients

  • 1 can beets
  • 2 cups vegetable broth
  • 1/2 cup lemon juice
  • thyme
  • bay leaf

Instructions

  1. Boil. Serve hot or cold. Mince hard cooked eggs as garnish.

  2. Spoon sour cream or yogurt on top.