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Categories:Viewed: 13 - Published at: 9 years ago
Ingredients
- 3 to 4 beets with tops
- 1 onion
- 1/2 head cabbage, shredded
- 1 tsp. sugar
- 6 c. beef broth
- 2 Tbsp. oil
- 2 to 3 carrots
- 2 Tbsp. wine vinegar
- 1/2 tsp. dill weed
- sour cream
Method
- Heat oil in 5-quart pan.
- Dice onions and carrots.
- Cook until soft (about 10 minutes).
- Add the broth.
- Finely chop or grate beets in food processor.
- Chop the leafy tops also, adding both to soup.
- Add remaining ingredients and bring to a simmer.
- Cover and simmer over low heat until all vegetables are tender (about 45 minutes).
- Add salt and pepper to taste.
- Garnish each bowlful with a generous spoonful of sour cream.
