Russian Tomato Borshch

Serves 3 or 4
1 cup chopped onions
2 tablespoons butter
1-1/2 cups tomato juice
1-1/2 cups dark beef stock
1/2 teaspoon each sour salt and sugar
1 small head cabbage, finely shredded
1/2 cup shredded cooked meat, preferably from stock bones
Black pepper
Whipped sour cream

Saute onions in butter until soft and slightly browned. Add tomato juice, stock, sour salt and sugar. Cover, bring to boil, lower heat and simmer 30 minutes. Strain. Bring back to boil, add cabbage and cook until tender/crisp. Reheat with meat and adjust seasonings to taste with sour salt and sugar.

Sprinkle with pepper and pass a bowl of whipped sour cream.