"My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables," relates field editor Ruth Andrewson of Leavenworth, Washington.
- 2 cups shredded fresh beets
- 1 cup shredded carrots
- 1 cup chopped onion
- 2 cups water
- 1/2 teaspoon salt
- 2 cans (14-1/2 ounces each) beef broth
- 1 cup shredded cabbage
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Sour cream, optional
- In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream if desired. Yield: 8 servings (2 quarts).
Originally published as Beet Borscht in Taste of Home August/September 1996, p17
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