Units: US | Metric
2 cups shredded peeled beets
1 cup shredded carrot
1 cup chopped onion
3 (14 ounce) cans beef broth
2 cups coarsely chopped cabbage
1 tablespoon butter
1 tablespoon fresh lemon juice
1.5 teaspoons dill or to taste
sour cream, for doppling
1 Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
2 Add cabbage and butter, and cook uncovered for about 20 minutes.
3 Stir in lemon juice.
4 Now let it sit (but you don’t have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
5 This is better the next day!
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