Ingredients:
2 c. beef stock
2 c. finely diced beets
4 med. carrots, diced
1 lg. onion, finely chopped
2 tbsp. butter
1 c. shredded cabbage
1 tsp. lemon juice
1/2 c. thick sour cream
Preparation:
Cook beets, carrots and onion in 2 cups boiling salted water.
Add butter, beef stock and cabbage.
Cook 15 minutes.
Add lemon juice and stir until combined.
Serve in soup bowls, topped with a spoonful of sour cream.
Serves 4-6.
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