Jiffy Borscht

Ingredients

3 cans (8 ounces each) julienne beets
1 envelope (1 3/8 ounce) dry onion soup mix
1 tablespoon lemon juice
1 tablespoon sugar
1/2 cup Roberts Sour Cream

Preparation

Drain beets; measure liquid and add water to measure 1 quart (4 cups). Bring to a boil; stir in soup mix, lemon juice and sugar. Simmer 10 minutes. Stir beets into soup and simmer until hot. Serve hot or chilled with dollops of sour cream.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.