Recipe:

6

Method:

1. Scrub beets and carrots. Cut one onion in half and place in a Dutch oven with beets and one carrot. 

2. Add 11 c. beef broth (or 11 c.

water with bouillon cubes) and bring to a boil. Reduce heat to medium and use a ladle or spoon to skim off foam that forms on surface. Cook for 20 to 25 minutes, or until vegetables are soft. 

3. Remove vegetables from Dutch oven with tongs. Discard onion and set carrot and beets aside to cool. 

4. Peel potatoes and cut into quarters. Slice cabbage and green pepper into strips. Peel and slice raw carrot. 

5. Add potatoes, cabbage, green pepper, raw carrot, parsley, salt, and remaining 1 c. broth or water. Cook for 20 minutes. Stir in tomato juice and cook for 8 to 10 minutes. 

6. Peel the beets and cooked carrot, grate or chop finely, and add to soup. Cook for 10 to 15 minutes. 

7. Add lemon juice and pepper before serving. If you used fresh parsley, remove and discard. Serve hot with sour cream