Borscht (Ukrainian Soup)

• 1/2 Head of Cabbage Shredded
• 2 cans Shoestring Beets Undrained
• 1 Onion Chopped
• 1/2 Stalk of Celery Chopped
• 2 Carrots Chopped
• 1 can Peeled Diced Tomatoes undrained
• 3 Medium Potatoes Peeled and Chopped
• 1 can Broth, Chicken or Beef
• Salt, Pepper, & Dill Weed (about 1 Tbs of dill) to season
• Sour Cream

In large pan put broth in and fill to half point. Add Potatoes. Heat to boiling.

In mean time saute onions to golden brown add cabbage, celery, carrots. Saute for about 3 minutes.

Add tomatoes and beets (undrained) to boiling potatoes, then add saute mixture.

Heat to full boil then turn off and leave covered on burner for 1 hour.

Add salt, pepper, and dill to taste. Serve with a spoonful of sour cream.