1 can diced beets
2 potatoes, peeled and diced
1/2 head cabbage, chopped
2 carrots, chopped
1 large can diced tomatoes
1-2 cups cooked chicken or beef
2 quarts stock
16 oz frozen mixed vegetables
1-2 onions, chopped
2 tbsp. dill weed

Put stock into a large pot and bring to a simmer.

Add ingredients as follows: Add meat, canned tomatoes, diced potatoes, carrots, onions and dill.

When vegetables are soft, add beets and simmer. Soup should be pink in color.

Add cabbage and frozen vegetables last, bring soup back to a simmer and let simmer for about half an hour until the frozen vegetables are hot and cabbage is cooked.

This is a peasant borscht, so don't add sour cream. Goes well with fresh bread and burgers.

Submitted by: Elisabeth Lanz McKechnie