Ingredients:
2 cups shredded peeled beets
1 cup shredded carrots
1 cup chopped onions
3 (14 ounce) cans beef broth
2 cups coarsely chopped cabbage
1 tablespoon butter
1 tablespoon fresh lemon juice
sour cream, for doppling
Directions:
Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
Add cabbage and butter, and cook uncovered for about 20 minutes.
Stir in lemon juice.
Now let it sit (but you don’t have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
This is better the next day!
Servings: 8
Time preparation: 20 min.
Time total: 80 min.