Beet Borscht

It’s a great fall lunch with a slice of buttered bread
by Lynette Jandl

Ingredients

2 lbs beets, peeled, quartered
2 lbs red cabbage, chopped
1 46oz can of tomato juice
2 large tomatoes, chopped
4 tablespoons butter
Sour cream

Directions

1. Boil the beets in the tomato juice while you chop the cabbage and saute it in the butter, a little browning is ideal.
2. Add the cabbage and chopped raw tomatoes to the beets. You may have to add a little water as it cooks down so it won’t stick to the bottom but keep it as thick as possible. Stir every 10 to 15 minutes.
3. Cook about an hour uncovered until you can mash with a potato masher. I like it evenly chunky. It will be quite thick and a beautiful rich red color.
4. A dollop of sour cream on top is stunning and a perfect flavor combination.