Borsch(Beet Soup) - cooking recipe

Ingredients

6 c. consomme or stock (beef preferred)
6 medium size beets or 1 (No. 303) can beets
1 large cabbage leaf
1 large onion
6 whole peppercorns
2 Tbsp. butter or oleo
1 Tbsp. vinegar
1 Tbsp. flour
1/2 c. sour cream

Preparation

Simmer consomme or stock in open pot with the cabbage leaf. Add more water, if necessary. Also, cook onion and peppercorns in the stock. Strain and keep hot.
Peel beets and cut into matchstick pieces or coarsely grate.
Set aside 1 heaping tablespoonful of the beets mixed with 3 tablespoons water; this is for color.