russian borscht

2 cups shredded fresh beets or canned beets, chopped
1 cup chopped carrots
1 cup chopped onion
2-1/2 cups brown stock or 1 10-1/2 oz. can condensed beef broth, plus one soup can of water
1 cup coarsely chopped cabbage
1 tablespoon butter
1 tablespoon lemon juice
Cook beets, carrots and chopped onion, covered, in 2-2/3 cups boiling salted water for 20 minutes. Add beef stock, cabbage and butter; cook uncovered for 15 minutes. Stir in lemon juice. Serve hot or chilled. Excellent with a dollop of sour cream. Serves 6-8. From St. Mark's Church in Bethesda, Maryland.

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