Beet Borscht Recipe

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspon salt
2 cans (14-1/2 oz. each) beef broth
1 cup shredded cabbage
1 tablespoon butter or margarine
1 tablespoon lemon juice
Sour cream, optional

In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream, if desired. Yield:8 servings. (2 quarts)