| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Soups/stews |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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