Russian Borschte - cooking recipe

Ingredients

5 qt. water
1 bunch beets (about 1 lb.)
1 lb. cabbage
1 lb. fresh or canned tomatoes
12 bouillon cubes (onion, chicken or beef or combination of one with onion)
1/2 lb. navy or pea beans
juice of 1/2 lemon
diced vegetables: carrots, 1/2 bunch onions (1/2 lb.)

Preparation

Fill 6-quart pot with 5 quarts of water.
Add diced vegetables.
Boil until vegetables are tender (1 1/2 hours).
If you use canned beets, do not add them until last 5 minutes.
When adding beets, heat just to boiling, otherwise soup will lose its bright red color.