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Categories:Viewed: 13 - Published at: 9 years ago
Ingredients
- 4 medium beets, diced
- 1 large onion
- 1/4 medium sized cabbage, shredded
- 2 carrots, diced
- 2 or 3 celery, diced
- 3 Tbsp. parsley, chopped
- 1 1/2 tsp. salt
- 1/2 c. butter
- 1 pt. tomato juice
- 1 c. whipping cream or half and half
Method
- Boil beets on medium heat in 4 quarts of water for 1/2 hour. Then add the rest of the vegetables and boil for 1/2 hour more. Add 1 pint of tomato juice.
- Bring to boil for about 2 minutes. Add butter; stir in well.
- Lastly, add cream.
- Heat, but do not boil.
- Serve hot.
- I add 2 small or 1 large potato.
- I also use vinegar, about 4 or 5 tablespoons to taste.
- It will keep a couple of days in a cool place and seems to improve with standing.
