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Categories:Viewed: 49 - Published at: 2 years ago
Ingredients
- 2 Tbsp. oil
- 3 medium chopped onions
- 2 medium grated carrots
- 1 1/2 c. shredded cabbage
- 6 oz. can tomato paste
- 2 beef bouillon cubes
- 3 or 4 large beets
- 4 medium potatoes
- 1/4 lb. soup meat
- 4 qt. water
- salt and pepper
- 1 lemon
- sour cream
Method
- In a pan with 2 tablespoons oil, brown 3 medium chopped onions, 2 medium grated carrots and 1 1/2 cups shredded cabbage. Stir until oil disappears. Add 6 ounces tomato paste and 2 beef bouillon cubes. In a second pan, boil 3 or 4 large beets. When they are tender, grate them. Cook 4 medium potatoes and cut into small pieces. In large pot, boil 1/4 pound soup meat and 4 quarts water. When meat is tender, add other items. Cook only 10 minutes. (Cooking longer discolors the soup.) Salt and pepper to taste and serve with a tablespoon of sour cream. A thin slice of lemon squeezed into each soup enhances the flavor.