Recipe: Very Easy Borsch (1980)

VERY EASY BORSCH

1 envelope dry onion soup mix
2 cans (16 ounces each) julienne-beets
1 (16 ounce) jar sweet-sour red cabbage
1 (11 ounce) can condensed beef broth
Dairy sour cream (for serving)

In a 4-quart Dutch oven prepare onion soup mix according to package directions.

Stir in undrained beets, undrained cabbage, and broth. Heat through.

Serve topped with dollops of sour cream.

Beatrice Tames, Walnut Creek, California

Makes 8 to 10 servings
Source: Magazine recipe clipping: Better Homes and Gardens magazine, April 1980