Hot Weather Borsch

By dkosik

Ingredients

• 1/2 c. finely chopped carrots
• 1 c. finely chopped beets
• 1 T. butter/oleo
• 1 c. finely shredded cabbage
• Salt and pepper to taste
• Doppop sour cream
• Dill seed (garnish opt)
• 1 c. finely chopped onion
• 1 c. finely chopped celery
• 2 c. beef stock/broth
• 1 c. tomato pulp (may substitute 1 (11 1/2-oz) can tomato juice)

Preparation

Step 1

Place first 4 vegetables in a 3-quart saucepan and barely cover with boiling water. Cover pot and allow vegetables to simmer for 20 minutes. Add butter, stock, cabbage and tomato juice. Cook, covered, for 1 1/2 minutes. Season to taste with salt and pepper. Pour soup into bowl and garnish with a teaspoonful of sour cream and dill if desired.

May substitute canned sliced beets diced and beet juice with tomato juice