Borsch

Ingredients:

½ pared carrots 1 cup very fine shredded cabbage
1 cup skinned onions 1 tbsp vinegar
2 cups pared beets 1 tbsp cultured sour cream
1 tbsp butter Grated cucumber (optional)
2 cups beef or other stock

Chop carrots, onions, and beets until very fine. Barely cover these ingredients with boiling water, and simmer gently, covered, about 20 minutes. Add butter, stock, cabbage, and vinegar and simmer 15 more minutes.

* Place the soup in bowls and add a dollop of sour cream (if desired, mixed with cucumber) and serve with dark bread.

From The Joy of Cooking.