Quick Borscht

By davidgoodman

Ingredients

• 2 cans (1-lb. size) julienne-style beets, undrained
• 2 cans (10 1/2-oz. size) condensed beef bouillon, undiluted
• 1 tbsp. snipped fresh dill
• 2 tbsp. instant minced onion
• l c. chopped raw cabbage
• 1 clove garlic, crushed
• 1 1/2 tsp. salt
• 6 tbsp. lemon Juice
• 3 tbsp. light-brown sugar
• dairy sour cream

Preparation

Step 1

In 6-quart saucepan, combine beets, bouillon, dill, onion, cabbage, garlic, salt, lemon juice, sugar, and 1 1/2 cups water. Over medium heat, bring to boiling. Reduce heat; simmer, uncovered, 15 minutes. Serve hot, each serving topped with a spoonful of sour cream. Serve with piroshki, if desired.