Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 15 ounces | Beets red,cooked,cubed |
| 2 tablespoons | Butter |
| 1 large | Onion,finely chopped |
| 6 ounces | Cabbage,cut fine in strips |
| 2 tablespoons | Wine Vinegar, red |
| 2 \N | Tomatoes,peeled,cubed |
| 1 teaspoon | Sugar |
| 4 \N | Parsley twigs,tied together |
| 1 \N | Bay Leaf |
| 1 1/16 quart | Vegetable broth |
| \N \N | Salt |
| \N \N | Pepper |
| ½ cup | Sour Cream |
| 1 bunch | Dill, chopped |
1. Saute the onion in the butter;add the beets and the cabbage and saute. 2. Add the rest of the ingridients, cover and simmer until all is soft;
stir often. 3. Taste again and seson, if needed; remove parsley and bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle
and sprinkle with dill. Serve hot. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098