Contributed by (Recipe adapted from “Cooks.com” at www.cooks.com)

Ingredients

8 C Vegetable Stock
3 Tbs Butter or Oil
1 C Cabbage, finely chopped
1 C Potatoes, diced
1/2 C Carrots, diced
1 stalk Celery, minced
1 Onion, chopped
1 1/2 C canned Tomatoes
1 C cooked Beets, diced
1 tsp Vinegar
chopped Dill or parsley (for garnishing)
Sour cream

Instructions

In a large heavy pan, melt butter (or heat oil) and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add stock. Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft. At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color. Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.

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