Borscht (Russian Beet Soup)

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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