JIFFY BEEF BORSCHT A hearty dinner soup in a quick and easy variation.

3 cups 750 mL beef stock or diluted canned beef broth 1 cup 250 mL cauliflowerets or shredded cabbage ¾ cup 175 mL sliced carrots ¾ cup 175 mL sliced celery 1 1 medium onion, sliced 1 tbsp 15 mL parsley flakes ½ tsp 2 mL salt ¼ tsp 1 mL pepper     Dash garlic powder 3 cups 750 mL COOKED BEEF CUBES 1 1 can (14 oz/398 mL) beets, undrained* 1 tbsp 15 mL lemon juice     Sour cream (optional)

In large saucepan, combine beef stock or broth, raw vegetables, parsley and seasonings. Bring to boil; reduce heat and simmer gently 10 minutes. Add beef cubes, sliced or cubed beets with juice, and lemon juice. Simmer 5 minutes more. Correct seasonings if necessary. Garnish with a spoonful of sour cream if desired. Serve with a salad. * If fresh beets are used, substitute 1 cup (250 mL) cooked beets and ¾ cup (175 mL) beet juice, for the canned beets. Makes 6-8 servings.