Brought to us by Jessica
2 Cups shredded beets
1 Cup shredded carrots
1 Cup chopped onion
3 – 14oz cans vegetable broth
2 Cups chopped cabbage
1 Tbsp butter
1 Tbsp fresh lemon juice
Sour cream, for topping
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Combine beets, carrots, onion and broth in soup pot. Simmer, partially covered, until the vegetables are tender, about 20 minutes.
Add cabbage and butter, and cook uncovered for about 20 minutes.
Stir in lemon juice, remove from heat.
Let sit for one hour. Reheat or leave at room temperature and serve with sour cream.
Notes: can be served cold, as a summer soup.
