Instructions: This chill-banishing soup took the grandmothers of Russia hours to prepare.

Ours is ready almost asfast as you can set the table, thanks to canned broth and veggies and coleslaw mix.

In a 4-quart Dutch oven combine cabbage with carrot, vegetable or beef broth, beans, undrained tomatoes, undrained beets, tomato sauce, onion, sugar, vinegar, pepper, and dillweed, if desired. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Serve in soup bowls. Garnish with sour cream and dill, if desired.

Makes 6 main-dish servings.

vit. A, 95 % vit. C, I I% calcium, and 19% iron.

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