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

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.