Russian Borscht - cooking recipe

Ingredients

2 c. fresh shredded beets
1 c. shredded carrots
1 c. chopped onion
2 1/2 c. brown stock or 1 (10 1/2 oz.) can beef broth plus 1 can water
1 c. coarsely chopped cabbage
1 Tbsp. butter
1 Tbsp. lemon juice
plain nonfat yogurt or dairy sour cream

Preparation

Cook covered the beets, carrots and onion in 2 1/2 cups boiling salted water for 20 minutes.
Add brown stock, cabbage and butter. Cook an additional 15 minutes.
Remove from heat.
Stir in lemon juice.
Serve hot or chilled with a dollop of plain yogurt.
The soup is even better the second day.
Serves 6 to 8.