Classic Borscht Soup
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington
Ingredients
- 2 cups shredded fresh beets
- 1 cup shredded carrots
- 1 cup chopped onion
- 2 cups water
- 1/2 teaspoon salt
- 2 cans (14-1/2 ounces each) beef broth
- 1 cup shredded cabbage
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Optional: Sour cream and chopped chives or fresh dill sprigs
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