Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onions, chopped |
| 1 tablespoon | Butter |
| 2 cups | Water |
| 2 cups | Beets, diced |
| ½ cup | Carrots, diced |
| 2 cups | Beef stock |
| 1 cup | Cabbage, shredded |
| 1 tablespoon | Vinegar |
| 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.
Variations:
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