|
Ingredients:
1 1/2 tblsp Oil
1 med onion, grated
2 teaspoons garlic, minced
1/4 cup celery, minced
1 1/2 cups cabbage, finely chopped
2 medium potatoes, peeled and grated
16 ounce beets, pickled
3 cups beef broth
2 tablespoons red wine vinegar
salt and pepper to taste
Preparation:
Heat the oil in a heavy soup pot over medium flame.
Add the onion, celery, potatoes, garlic, and
cabbage.
Cook until just soft.
Add the remaining ingredients.
Reduce the heat to a simmer.
Cook for 30 minutes.
Carefully puree the soup in a food processor.
Return to the pot and simmer 15 minutes longer.
Serve warm.
Garnish this classic with sour cream.
|
