Borscht

6 medium beets

3 pints of cold water

1 1/2 pounds brisket or flank

3 medium onions, sliced

2 tablespoons sugar

3 tablespoons vinegar

6 prunes, cooked

salt to taste

Wash and scrape beets. Force them through a food chopper and put into soup kettle. Add water, meat, onions and salt. Cover kettle, cook until the beets and meat are tender. Put in vinegar and sugar to taste - the trick is to make this a sweet-sour soup. Add prunes and boil gently for 15 minutes.

To serve hot, remove the meat cut it into serving sizes and put a piece into each soup plate. Cover with hot soup. Serve sour rye bread or pumpernickel with the soup.

To serve the soup cold - and many prefer it that way, strain and chill soup, skim off fat and put in the refrigerator until ready to serve. Top each serving with a tablespoon of sour cream. A beautiful soup that's delicious served with fingers of rye toast.