Quick Beet Borsch

Also spelled borscht and many other ways, this vegetable soup is a flavorful staple of the Eastern European diet. This recipe comes from The More with Less Cookbook by Doris Longacre. It serves 4 and can be made in 30 minutes.

Combine in saucepan:
1 C. cabbage, finely chopped
1 onion, finely chopped
2 C. water
Cook 10 minutes. Add:
2 c. stock or broth
2 medium beets, cooked and chopped
½ cup beet juice or water
½ teaspoon salt
Dash pepper
1 T. lemon juice

Bring to a boil. When beets are tender, pour into soup bowls and top each serving with:
2 T. sour cream or plain yogurt.

Serve with toasted rye or other robust bread.

Options: Add diced carrots, potatoes, or tomatoes.