Borscht

Ingredients:

Beef stock 2 cups

Butter 3 tablespoons

Cabbage 1 cup finely chopped

Potatoes 1 cup diced

Carrots ½ cup diced

Celery stalk 1 minced

Onion 1 chopped

Beets juice ½ cup

Canned Beets 1 cup diced

Vinegar 1 teaspoon

Salt to taste

Black pepper to taste

Parsley chopped for garnishing

Sour cream

Direction:

Ina large pan, melt butter and sauté cabbages, potatoes, carrots, celery and onion for 5 minutes. Add beef stock.

Blend tomatoes and add tomatoes puree and beet juice to beef stock. Cover and simmer over low heat until vegetables are firmly tender but not soft. Now add beets and vinegar. Add salt and black pepper and remove from heat. Serve with a dollop of cream and sprinkle parsley over each bowl.