Quick Russian Borscht
Add 2 finely shredded small raw beets, 1 cup finely shredded cabbage, and 2 to 4 tablespoons chopped onion to 1 can (10-1/2 ounces) beef bouillon (diluted according to can directions). Bring to boiling and simmer for 10 minutes. Serve topped with spoonful of sour cream.
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