2 c. shredded fresh beets
1 tbsp. butter
1 tbsp. vinegar or lemon juice
2 cans (10 1/2 oz.) condensed consomme
1 (10 1/2 oz.) onion soup
1 soup can water
1/2 c. tomato juice
2 c. shredded cabbage
1/4 to 1/2 c. sour cream

Cook beets in butter a few minutes. Add vinegar or lemon juice, cover. Cook over very low heat for 20 minutes. Add soups, water, tomato juice and cabbage. Cover. Cook 10 minutes more or until vegetables are tender. Serve with dollop sour cream (as a garnish).