2 med. beets
4 c. beef bouillon
1 c. chopped carrot
1 c. chopped onion
1 bay leaf (optional)
1/3 c. diced ham or fried bacon bits
1/2 c. tomato juice
1 1/2 c. chopped cabbage
1/2 c. sour cream
Croutons (optional)

Make bouillon from 2 (10 1/2 oz.) cans beef consomme diluted with 1 1/2 cups water or 4 beef bouillon cubes dissolved in 4 cups water.

In a saucepan, boil beets with enough water to cover until tender (from 1/2 to 1 hour depending on freshness). Skin them while still warm.

In another saucepan, combine beef bouillon with carrot, onion and bay leaf. Boil 1/2 hour.

Cube the beets and add to bouillon along with the ham or bacon, tomato juice and cabbage. Boil until the cabbage is done. When serving, add a generous tablespoon of sour cream to each dish and garnish with croutons. Yield: 4 (1 1/2 cup) servings.