UKRAINIAN BORSCHT

Ingredients:
4 c. beets cut into thin strips
1 carrot, diced
1 medium potato
1 stalk celery
1/2 parsley root
1 large onion, chopped
2 c. shredded cabbage
1 c. tomato juice
1 Tbsp. lemon juice or vinegar
3 Tbsp. oil
1/2 clove garlic
Dried white beans, enough to yield 1/2 c. when cooked

Wash beans, cover with cold water and soak overnight. Cook slowly until tender in the same water they were soaked in. Add water if necessary while cooking. Place beets and carrots in large pot, cover with 3 quarts water. Lightly sauté onion in oil until partially cooked, add to beets. Add lemon juice or vinegar and cook until beets are just cooked. Season to taste. Add diced vegetables and cook until done but not soft. Add cabbage, garlic and beans. Do not overcook.