BEET BORSCHT

1 large beet
2 carrots
1 medium onion
3 cups water
3 vegetable bouillion cubes
2 tsp. wine vinegar
1/8 tsp. ground cloves
1/8 tsp. dill weed
1 bay leaf
1/4 tsp sugar pepper
juice of 1/2 lemon
sour cream for garnish (optional)

Peel and coarsely chop vegetables and place in pot with all ingredients except lemon juice and sour cream.  Cover and cook 30 minutes or until vegetables are tender.  Remove bay leaf and puree in food processor.  Add lemon juice.  Pour into soup bowls and garnish with sour cream, if desired.
Serves 4 as a first course.

(From Brandi J. Fisher)