|Raw beets||1⁄2 Pound|
|Water||3 Cup (48 tbs)|
|Beef bouillon||2 Cup (32 tbs) (Cube / Canned Bouillon)|
|Shredded raw cabbage||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Sour cream||3 Tablespoon|
1. Scrub the beets and carrots thoroughly with a stiff vegetable brush. Cut off beet tops, leaving on 2 inches of stem. Scrape carrots. Peel and chop onions.
2. Put vegetables and water in a 2-quart kettle. Cover and simmer 20 minutes.
3. Remove beets, slip off their skins. Return them to the pot. Add beef bouillon, cabbage, chopped garlic and bay leaf, 1/2 teaspoon salt, 1/8 teaspoon pepper. Cover and cook 15 minutes longer.
4. Strain or force vegetables through a fine strainer and add to the liquid. Add lemon juice, and serve immediately, with a spoonful of sour cream on each serving.