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Borscht Beet Soup #2

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3 cups uncooked shredded beets
1 cup finely chopped onion
1 quart cold water
1 1/2 teaspoons salt
dash of pepper
1 1/2 tablespoons butter or margarine
2 cups rich beef stock or 2 cups water plus 2 beef bouillon cubes
1 cup finely shredded cabbage
1 tablespoon lemon juice
1/2 cup thick soured cream


Shred peeled beets, chop onions and cook in water in a covered saucepan until tender, about 20 minutes. Add Beef stock or additional water and bouillon cubes and cabbage and cook for 15 minutes, or until cabbage is tender. Ladle into warm soup plates and top each with a spoonful of soured cream.

Makes 6 servings

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