Borscht Beet Soup #2 Recipe, A View of America's Soup Recipes

A View of America Soup Recipes	Borscht Beet Soup #2 Browse by Categories \| Camping \| Did You Know Facts \| Fishing \| Golf \| Jokes \| Lodging \| Puzzles \| Recipes Restaurants \| RV Resorts \| Shopping \| Skiing \| Special Events \| Special Focus \| Tributes \| Wineries Home >> Recipes >> Soups	About Us Contact Us Site Map Site Sponsors Suggest a Site What's New

Beef Recipes Bison Recipes Bread Recipes Breakfast Recipes Cakes & Frosting Recipes Candy Recipes Cookie Recipes Cool Treat Recipes Dessert Recipes Drink Recipes Lamb Recipes Pastry Recipes Pie Recipes Pork Recipes Poultry Recipes Preserve Recipes Salad Recipes Sauce Recipes Seafood Recipes Side Dish Recipes Snack Recipes Soup Recipes Vegetarian Recipes	Ingredients: 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 Directions: 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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