Ukrainian Borscht

Ingredients:

2 lb beets (no leaves)

3 med onions

1 tbl salad oil

6 env veggie broth with seasoning (Borden's MBT or veggie bouillon in water)

4 lrg carrots

2 lb potatoes, diced (red potatoes are best)

1/2 cup lemon juice (about 5 lemons)

3 tbl sugar

1 tsp salt

1/2 cabbage, shredded

1 clove garlic, minced

Cooking Instructions:

Peel and slice or dice beets. Dice onions, and cook them in hot oil for about ten minutes, stirring constantly. Add beets, broth, and 2 1/2 quarts water. Heat to boiling. Reduce heat to low, cover, and simmer 30 minutes. Peel and shred carrots; stir into beet mixture. Simmer 15 minutes longer, until beets and carrots are tender. Cook the potatoes and add to the pot (or pour the soup over them at the time of serving). Add lemon juice, sugar, and salt, and heat through. Pour the soup over the potatoes in

serving bowls (if the potatoes aren't in the soup yet). Top with sour cream and sprinkle with dill weed and/or parsley.

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