Recipe - Easy Borscht Soup

15 ounce Beets red,cooked,cubed
2 tablespoon Butter
1 lg Onion,finely chopped
6 ounce Cabbage,cut fine in strips
2 tablespoon Wine Vinegar, red
2 Tomatoes,peeled,cubed
1 teaspoon Sugar
4 Parsley twigs,tied together
1 Bay Leaf
1 1/16 qt Vegetable broth
Salt
Pepper
One half cup Sour Cream
1 bn Dill, chopped

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 3157858098

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini