Quick and Easy Borscht

 

1 Tablespoon butter

1 cup finely chopped onion

1 cup finely chopped carrot

1 cup finely chopped cabbage

2 cups finely chopped beet

2 cups beef stock

1 package beef bullion

1 teaspoon apple cider vinegar

 

sauté vegetable in butter, barely cover with boiling water and simmer gently for 20 minutes.

 

Add stock and beef bullion and simmer for 15 additional minuets.

 

Serve hot with boiled cubed potato or cold with a dollop of sour cream

Add a salad and bread, pumpernickel is great, and enjoy!

 

Chopping the vegetables in a food processor speeds up the process considerably.

 

Serves 4 to 6