Yield: 5 servings
|1 cup||Onions, chopped|
|2 cups||Beets, diced|
|½ cup||Carrots, diced|
|2 cups||Beef stock|
|1 cup||Cabbage, shredded|
|5 tablespoons||Sour cream|
|5 teaspoons||Dill, chopped|
In the soup pot, melt butter and fry onions until softened. Add water, carrots and beets and bring to a boil, lower heat and simmer, covered for 15 min. Add stock, vinegar and cabbage and simmer 5 min. more.
Add salt and pepper to taste and serve. Garnish each bowl with a spoonful of sour cream and some dill.
Add a bay leaf to the water and beets. Replace vinegar with 2 Tbl lemon juice. Substitute chopped green onions or parsley for dill. Add a boiled small potato to each bowl and ladle soup on top of it. Add a ½ cup of slivered cooked roast beef to the soup just before serving. Stir in a Tbl Horseradish to soup B4 serving.
Submitted By JIM WELLER On 03-10-95