Borsch(Beet Soup)

• 2 Tbsp. margarine
• 1 medium onion, chopped
• 3/4 c. diced potatoes
• 3/4 c. diced carrots
• 3/4 c. shredded cabbage
• 2 qt. beef stock or canned bouillon
• 1 small can tomato sauce
• 3/4 c. beet juice
• 1 c. diced, cooked beets
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1/8 tsp. pepper
• 3/4 c. sour cream

1. Put margarine into skillet.
2. Add onion and saute until golden in color.
3. Combine onion, potatoes, carrots and cabbage; add to beef stock.
4. Simmer for 30 minutes.
5. Add tomato sauce and beet juice.
6. Continue to simmer until vegetables are tender.
7. Add beets and lemon juice.
8. Season with salt and pepper.
9. Remove from heat before beets lose color.
10. Serve hot with 1 tablespoon of sour cream in each portion.
11. Makes 8 to 10 servings.

margarine, onion, potatoes, carrots, cabbage, beef stock, tomato sauce, beet juice, lemon juice, salt, pepper, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681069 (may not work)