INGREDIENTS
• ½ cup carrots, chopped fine
• 1 cup onions, chopped fine
• 2 cups beets, cooked, and chopped
• 2 cups beef stock—I use the stock in cans or boxes
• 1 cup very finely shredded cabbage
• 1 tablespoon vinegar
• Sour cream for topping
What is December known for?
• National Drunk and Drugged Driving Prevention Month
• International Tea Day, December 15
• Root Vegetable and Exotic Fruit Month (What are some root vegetables? Beets, yams, onion, garlic, artichokes, ginger, carrots, turnips, parsnips, radishes, and rutabaga)
BEET SOUP OR BORSCHT There are many variations for this soup. Some can be served hot, some cold. I prefer hot.
INSTRUCTIONS Put all ingredients in a pot and cover with boiling water. Simmer gently, covered for about 20 minutes, stirring often. Add water if needed to cover and simmer 20 minutes more. Place in a serving bowl. Add 1 dollop of sour cream, serve with pumpernickel bread. Serves 4 to 6.
