Beets And Cabbage Borscht
|Onions||2 Medium, shredded|
|Shredded cabbage||6 Ounce|
|Beetroot||8 Ounce, peeled (Raw)|
|Tomato paste||2 Tablespoon|
|Beef stock||2 Pint|
|Sour cream/Yogurt||1 Cup (16 tbs)|
Put onion, beetroot, sugar, vinegar and stock in a pan and boil gently for 20 minutes.
Add the cabbage and boil for a further 20 minutes.
Add the tomato paste, season to taste and add more stock or water if needed.
Cook until the cabbage is tender.
Put a spoonful of cream or yogurt in each plate as the soup is served.