Quick Bortsch

Or borscht. Spelling varies, but it's still the same beet soup.

1/2 cup chopped onion
2 tablespoons margarine
2 cups cooked, minced beets
1 cup diced potato
1/2 cup chopped celery
1/2 cup chopped cabbage
2 tablespoons lemon juice
6 bouillon cubes dissolved in 6 cups boiling water
1/2 teaspoon salt
1/8 teaspoon pepper

Cook the onion in the margarine in a large saucepan until yellow, about five minutes. Add the remaining ingredients. Cover and cook until the vegetables are pierceable, about thirty minutes. Serve with sour cream. Serves six.

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