Quick Borsch
Recipe by: Sarah Brenner
Servings: 3 to 4
1 can (10 ounces) condensed beef broth (bouillon)
1 can (1 pound) shoestring beets
1 cup shredded cabbage
2 tablespoons minced onion
1 teaspoon sugar
1 teaspoon lemon juice
dairy sour cream
Heat beef broth, beets (with liquid), cabbage, onion and sugar to boiling. Reduce heat; simmer gently 5 minutes. Stir in lemon juice and chill thoroughly. Top each serving with spoonful of sour cream.
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