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Enjoy a cold day by warming up with a simmering bowl of delicious borscht soup made with fresh beets, onions, cabbage, dill, and Karoun’s Canadian Style Sour Cream or cool down on a warm day by adding extra sour cream and serve chilled.

● 3 pounds beets, tops removed
● 3 medium onions, halved lengthwise (about 1 pound)
● 1 teaspoon salt
● 10 cups water
● 1/4 cup sugar
● 1/4 cup lemon juice
● 1-1/2 cup finely shredded green cabbage
● 1/2 cup Karoun Canadian Style Sour Cream

1. Cut off all but 1 inch of beet stems and roots; wash. Do not peel.
2. In a 6 to 8 quart Dutch oven combine beets, onions, and salt. Add water. Bring to a boil; reduce heat to medium-low. Cover and simmer for 20 minutes. Cool slightly. Slip skins off beets; discard. Cut beets into large pieces.
3. Stir in sugar, lemon juice and shredded cabbage. Return to a boil and reduce heat. Simmer, uncovered, for 10 minutes. Cover and chill, if desired.
4. To serve, ladle soup into bowls and top with a dollop of Karoun’s Canadian Style Sour Cream. Garnish with chives.

Makes 8 side-dish servings.

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Karoun  Real California Milk   rBST Free 

Canadian Style Sour Cream Pail

Karoun's Village Style Sour Cream is made with all natural ingredients in the old country style. Use it for dips, as a topping on baked potatoes and enchiladas or a marinade for various meats.

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Sour Cream 32lb Pail
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