Drain off beet juice into 3-quart saucepan. Put beets through food mill or blender, then add to juice. Add broth or water and onion; heat to boiling. Remove from heat. Add vinegar and serve at once with 3 tablespoons sour cream floating on each serving, then put a sprinkle of parsley over the sour cream.
1) Heat oil in a large pot over medium. Add onion and mushrooms; cook until softened and slightly golden, stirring occasionally, about 7 minutes.
2) Add broth, cabbage, beets, potato, carrot, juice, and bay leaf; bring to a boil over high heat. Reduce to a simmer and cook, covered, until vegetables are very soft, about 30 minutes.
3) Add parsley and dill; season to taste with lemon juice and seasonings.
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