Quick and Easy Borscht

I don't know that this is an authentic version, since it uses such handy ingredients, but it gets points from me for being quick and easy. Plus I like the way it tastes. You can serve this warm or chilled.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 6  cups  finely shredded cabbage (you can use coleslaw mix)
• 1  cup vegetable broth (beef broth ok)
• 1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (14 1/2ounce) can diced tomatoes (undrained)
• 1 (14 1/2ounce) can  sliced beets (undrained)
• 1 (8 ounce) can tomato sauce
• 1  large onion, sliced (rings separated)
• 1⁄4 cup sugar
• 2  tablespoons vinegar
• 1⁄4 teaspoon dried dill (optional)
• 1⁄4 teaspoon pepper
• 6  tablespoons sour cream (optional)
• 6  fresh dill sprigs (for garnish) (optional)

Directions

1. In a soup pot, mix together all ingredients except sour cream and dill sprigs.
2. Bring to a boil, then reduce heat, cover, and simmer 18-20 minutes.
3. Serve garnished with sour cream and dill sprigs.