|Beets||1 1⁄4 Pound, peeled and shredded (4 Cups)|
|Diced carrots||2 , peeled to 2 cups|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Unsalted beef broth/Water||7 Cup (112 tbs)|
|Brown sugar||4 Tablespoon|
|Beef bouillon granules||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Sliced cabbage||2 Cup (32 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Non-fat sour cream||1 1⁄2 Cup (24 tbs)|
|Minced dill||2 Tablespoon|
1. Combine the beets, carrots, onion, celery, broth or water, brown sugar, bouillon granules, and pepper in a 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
2. Add the cabbage, and simmer uncovered for 15 minutes, or until the cabbage is tender. Remove the pot from the heat and stir in the vinegar.
3. Ladle the soup into individual serving bowls. Top each serving with a rounded tablespoon of sour cream and a sprinkling of dill.