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September 16, 2011



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


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.