Recipe(tried): V-8 Beet Borscht

V-8 Beet Borscht

8 small beets (or canned, if using canned use the juice in the can also)
2 cups boiling water
2 cups V8 vegetable juice
Salt to taste
1/2 cup mild vinegar (or 1/4 cup lemon juice or 1/4 teaspoon citric acid crystals)
Sugar or sugar substitute to taste

Cover beets with water and boil until tender. Remove beets from pot and strain liquid into soup pot. Slip beet skins off and grate beets on fine grater or food processor, and put into the beet juice (which has been strained). Add approximately 1 tablespoon salt (optional) and 2 cups of boiling water and 2 cups vegetable juice.

Bring to quick boil, reduce heat and cook for 5 minutes. Add vinegar and sweeten to taste. Cool and chill in closed jars. Add 1 or 2 tablespoons sour cream and a boiled potato to each plateful before serving.