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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables, relates field editor Ruth Andrewson of 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 |
sour cream, optional |
Directions:
1. In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream if desired. Yield: 8 servings (2 quarts).
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