Recipes › Soups & stews Soups & stewsBorschfrom the kitchen of Helen Moffatingredients5 Print recipe card Cook modeIngredients ½× 1× 2× 1 can beets 2 cups vegetable broth 1/2 cup lemon juice thyme bay leaf MethodBoil. Serve hot or cold. Mince hard cooked eggs as garnish.Spoon sour cream or yogurt on top. More from the soups & stews drawer Soups & stewsCurry Potato Soup from the kitchen of Wilma Hirschmann Serves 6 Soups & stewsTeff Stew from the soups & stews drawer Soups & stewsBaked Stew from the soups & stews drawer 5 hr Soups & stewsChristenson Clam Chowder from the soups & stews drawer Serves 6