1 (16 oz.) jar pickled cubed beets (or use own cooked beets picked with vinegar)
1 (16 oz.) jar picked red cabbage
1 qt. beet juice (or use a prepared Manischewitz "Borscht" juice)
1 dash of garlic seasoning
2 tsp. sugar
1 dash of dill weed
1 tsp. dill seed
1 pinch of ground cloves
1 tsp. vinegar
1 pt. sour cream or King sour non-butterfat dressing

Combine all of the above and heat over medium high, stirring occasionally for 15 minutes. Serve with 2 to 3 large tablespoons of sour cream. Will serve 4 to 6 persons.