Russian Borsch from Pat Holland

 From Pat Holland

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Ingredients

2 cups shredded fresh beets
1 cup chopped carrots
1 cup chopped onion 
2&1/2 cups brown stock or1 10&1/2 oz.can condensed beef broth +
                                                         1 soup can water 

1 cup coarsely chopped cabbage

1 Tbsp. butter (not margarine)

1 Tbsp. lemon juice

dairy sour cream (to taste)

Directions
 

Cook beets, carrots, and chopped onion , covered, in 2/2/3 cups boiling salted water for 20 minutes.

Add  brown stock, cabbage, and butter; cook, uncovered,15 minutes. 
Stir in lemon juice. 
Serve hot or chilled. 
Top with sour cream.
Serves 6-8.