Categories: Soups/stews 
      Yield: 4 servings 
  
     15 oz Beets red,cooked,cubed 
      2 tb Butter 
      1 lg Onion,finely chopped 
      6 oz Cabbage,cut fine in strips 
      2 tb Wine Vinegar, red 
      2    Tomatoes,peeled,cubed 
      1 ts Sugar 
      4    Parsley twigs,tied together 
      1    Bay Leaf 
 1 1/16 qt Vegetable broth 
           Salt 
           Pepper 
    1/2 c  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 315-785-8098