Instructions: Peel onion and chop. Peel carrots and slice 1/4 inch thick. Peel potatoes and cut into 1/2-inch cubes. In a 5- to 6-quart pan over high heat, combine onion, carrots, potatoes, cabbage, bay leaf, and broth. Cover pan and bring to a boil; reduce heat and simmer until potatoes are tender when pierced, about 15 minutes.

Drain and rinse beans; add to pan. Discard any solidified fat from pot roast and sauce. Scrape sauce from meat into pan. Cut beef into 1/2-inch pieces.

Add beef and tomatoes (including juice) to pan. Return to a boil.

Stir in beets (including liquid) and lemon juice, and add salt and pepper to taste. Ladle into soup bowls. Add sour cream to taste.

This recipe yields 10 servings.

Comments: A variety of vegetables makes this borscht particularly light and fresh.

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