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BORSCHT (Russian Beet Soup) 
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.
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 Rating: 4.8 / 5 - Reviews: 5
Oct 24, 4:01 PM
Willie (Oregon) says:
Jun 28, 7:14 PM
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Jul 20, 1:01 PM
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Aug 19, 3:10 PM
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Oct 14, 2:34 PM
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