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| What You Need: |
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4 teaspoons or cubes of beef bouillon concentrate
1 small head of cabbage, shredded
3 large beets, peeled and shredded
¼ teaspoon caraway seeds, mashed
Dash of pepper
4 cups water
1 teaspoon salt
Sour cream
Lemon slices
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| How To Cook: |
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1. Put the beef bouillon concentrate, cabbage, beets, caraway, pepper, and ¼ cup water in a covered casserole.
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2. Cook in the microwave oven, stirring occasionally, until the cabbage and beets are tender (about 10 minutes).
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3. Add the remaining water and salt and heat to a simmer (about 10 to 12 minutes).
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4. Serve with a spoonful of sour cream and a lemon slice as garnish for each bowl of soup.
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TIP:
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The beets will run just a bit and make the liquid slightly pink. For a redder, more colorful soup, substitute red cabbage for the white.
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