Borscht (Russian Beet Soup) Recipe

• 2 c. beef stock
• 2 c. finely diced beets
• 4 med. carrots, diced
• 1 lg. onion, finely minced
• 2 tbsp. butter
• 1 c. shredded cabbage
• 1 teaspoon lemon juice
• 1/2 c. thick lowfat sour cream

1. Cook beets, carrots and onion in 2 c. boiling salted water.
2. Add in butter, beef stock and cabbage.
3. Cook 15 min.
4. Add in lemon juice and stir till combined.
5. Serve in soup bowls, topped with a spoonful of lowfat sour cream.
6. Serves 4-6.

beef stock, beets, carrots, onion, butter, cabbage, lemon juice, sour cream

Taken from cookeatshare.com/recipes/borscht-russian-beet-soup-21637 (may not work)