Quick Borsch - cooking recipe

Ingredients

2 cans beef consomme
1 can bouillon
1 c. water
1 tsp. vinegar
1/2 tsp. Worcestershire sauce
1 small can canned beets, drained (reserve 1/2 c. of the canning liquor)
1/2 c. sour cream (yogurt would perhaps serve for a low-fat diet)

Preparation

Mix water, bouillon and consomme. Heat to boiling.
Add vinegar, Worcestershire sauce, beets and beet juice.
Mix sour cream with 1 tablespoon water.
Add to stock, a little at a time. Reheat, but do not boil.
This can also be served cold.
Add sour cream just before serving. Sprinkle a little chopped parsley on top.