Categories: Beets, Healthy, October2011, Soups, cabbage

Ingredients

• 1 1/2 cups beets, diced
• 1 medium potato, diced
• 1/2 cup carrot, diced
• 1 cup water
• 1 Tbs butter
• 1 medium onion, finely chopped
• 1 stick celery, chopped
• 1 cup cabbage, shredded
• 1 16oz can chopped tomatoes
• 1 tsp dill
• salt & pepper
• 1/2 cup light cream
• 1 cup sour cream

Directions

1. Peel and finely dice the beets, potatoes and carrots and place them in a saucepan with the water. Bring to a boil and simmer, covered, until the vegetables are tender.

2. Melt the butter in a frying pan and saute the onions, celery and cabbage.

3. Add the saute to the vegetables in the saucepan. Add the tomatoes and the dill and simmer the mixture for a further 15 minutes. season to taste.

4. Just before serving, gradually add the light cream to the soup, stirring constantly. Place a dollop of sour cream in each serving bowl and ladle the soup on top.

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