Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Onions, chopped 2 c Beef stock
1 T Butter 1 c Cabbage, shredded
2 c Water 1 T Vinegar
2 c Beets, diced 5 T Sour cream
1/2 c Carrots, diced 5 t Dill, chopped

In the soup pot, melt butter and fry onions until softened. Add water,
carrots and beets and bring to a boil, lower heat and simmer, covered
for 15 min. Add stock, vinegar and cabbage and simmer 5 min. more.
Add salt and pepper to taste and serve. Garnish each bowl with a
spoonful of sour cream and some dill.

Variations:

Add a bay leaf to the water and beets. Replace vinegar with 2 Tbl
lemon juice. Substitute chopped green onions or parsley for dill. Add
a boiled small potato to each bowl and ladle soup on top
of it. Add a 1/2 cup of slivered cooked roast beef to the soup
just before serving. Stir in a Tbl Horseradish to soup B4 serving.
Submitted By JIM WELLER On 03-10-95

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