15 oz Beets red,cooked,cubed
2 tb Butter
1 lg Onion,finely chopped
6 oz Cabbage,cut fine in strips
2 tb Wine Vinegar, red
2 Tomatoes,peeled,cubed
1 ts Sugar
4 Parsley twigs,tied together
1 Bay Leaf
1 1/16 qt Vegetable broth
Salt Pepper 1/2 c Sour Cream
1 bn Dill, chopped
1. Saute the onion in the butter;add the beets and the cabbage and saute.
2. Add the rest of the ingridients, cover and simmer until all is soft;
stir often. 3. Taste again and seson, if needed; remove parsley and bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle and sprinkle with dill. Serve hot. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098