| 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
A Message from our Provider:
“Jesus: he understands”