Borscht

• 2 Tbsp. oil
• 3 medium chopped onions
• 2 medium grated carrots
• 1 1/2 c. shredded cabbage
• 6 oz. can tomato paste
• 2 beef bouillon cubes
• 3 or 4 large beets
• 4 medium potatoes
• 1/4 lb. soup meat
• 4 qt. water
• salt and pepper
• 1 lemon
• sour cream

1. In a pan with 2 tablespoons oil, brown 3 medium chopped onions, 2 medium grated carrots and 1 1/2 cups shredded cabbage. Stir until oil disappears. Add 6 ounces tomato paste and 2 beef bouillon cubes. In a second pan, boil 3 or 4 large beets. When they are tender, grate them. Cook 4 medium potatoes and cut into small pieces. In large pot, boil 1/4 pound soup meat and 4 quarts water. When meat is tender, add other items. Cook only 10 minutes. (Cooking longer discolors the soup.) Salt and pepper to taste and serve with a tablespoon of sour cream. A thin slice of lemon squeezed into each soup enhances the flavor.

oil, onions, carrots, cabbage, tomato paste, beets, potatoes, soup meat, water, salt, lemon, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986512 (may not work)