Ingredients
- 15 beets (red)
- 4 parsley twigs
- 2 tomatoes
- 1 onion
- 1 bay leaf
- 1,000 ml vegetable broth
- 120 ml sour cream
- 65 gr cabbage
- 30 ml wine vinegar
- 28 gr butter
- 4 gr sugar
- some dill
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
