Beet Borscht

1 can sliced or diced beets

1/2 cup meat broth or water

2 tablespoons grated onion

3 tablespoons cider vinegar

1/2 pint sour cream

Chopped parsley

Drain off beet juice into 3-quart saucepan.

Put beets through food mill or blender, then add to juice.

Add broth or water and onion; heat to boiling. Remove from heat.

Add vinegar and serve at once with 3 tablespoons sour cream floating on each serving, then put a sprinkle of parsley over the sour cream.