QUICK EASY BORSCH

This soup recipe is from a 1948 issue of the Milwaukee Sentinel.



INGREDIENTS



2 ½ cups canned beets

1 teaspoon minced onion

1 can beef bouillon, undiluted

1 cup cold water

½ teaspoon salt

1 tablespoon lemon juice

¼ cup sour cream

4 teaspoons minced dill pickles



DIRECTIONS



Drain beets, reserving juice and then finely chop. Combine them with beet juice, onion, bouillon and water. Heat thoroughly for about 5 minutes, do not allow to boil. Add salt and lemon juice.



Pour hot or cold into soup bowls topping each with a 1 tablespoon of sour cream and 1 teaspoon of dill pickle. Makes 4 servings.