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1. Put the beef bouillon concentrate, cabbage, beets, caraway, pepper, and ¼ cup water in a covered casserole.
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2. Cook in the microwave oven, stirring occasionally, until the cabbage and beets are tender (about 10 minutes).
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3. Add the remaining water and salt and heat to a simmer (about 10 to 12 minutes).
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4. Serve with a spoonful of sour cream and a lemon slice as garnish for each bowl of soup.
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TIP:
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The beets will run just a bit and make the liquid slightly pink. For a redder, more colorful soup, substitute red cabbage for the white.
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