Russian Borscht - cooking recipe

Ingredients

2 cups shredded peeled beets
1 cup shredded carrot
1 cup chopped onion
3 (14 ounce) cans beef broth
2 cups coarsely chopped cabbage
1 tablespoon butter
salt and pepper, to taste (I use Johnny's)
1 tablespoon fresh lemon juice
sour cream, for doppling

Preparation

Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
Add cabbage and butter, and cook uncovered for about 20 minutes.
Season to taste.
Stir in lemon juice.
Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
This is better the next day!