Cranberry Borscht

Ingredients:

• 2 cups cranberries
• 3 quarts water
• 2 large onions (sliced)
• 2 cups finely shredded cabbage
• 1 one pound can of beets (julienne or sliced accordingly)
• salt to taste
• 1/4 cup honey
• 1/2 pint sour cream
• 3 hard boiled eggs (sliced)

Cook cranberries in water for about 10 minutes or until skins pop. Put cranberries and liquid through sieve or food mill. Skim the seeds from the top. Add onions and cabbage. Cook for 20 to 30 minutes or until soft. Add beets and beet liquid. Season with salt and honey. Serve hot or well chilled. Garnish with sour cream and slices of hard boiled eggs.

Yield: 8 servings

Source: The Honey Cookbook