Russian Borscht is a rich beet and vegetable soup that is served hot, at lunchtime.

Ukrainian borscht includes chunks of beef as well.

Smetana (sour cream) and dill are used as garnishes to bring out the flavor of this outstanding soup.

2 quarts beef consomme
1 c. tomato sauce
1 1/2 c. shredded cabbage
3/4 c. thinly sliced celery
3/4 c. shredded carrots
3/4 c. thinly sliced onions
1 tsp. sugar
1 1/2 c. julienne strips of raw beets
2 tsp. red wine vinegar (optional)
1/4 c. minced fresh dill weed

Pour consomme into a large soup kettle or Dutch oven. Add tomato sauce, cabbage, celery, carrots, and onions.

Bring to a boiling and turn heat to low. Skim soup.

Simmer, covered, for about 10 minutes or until vegetables are tender but still keep their shape. Skim as needed. Stir in sugar and add the beets. Simmer, covered, for 10 more minutes or until beets are tender. Check the seasonings.

Season with salt and pepper to taste, if needed. Stir in vinegar if using.

Pour soup into a serving tureen or individual bowls and sprinkle with dill.

Garnish with a dollop of sour cream and serve hot.