|Carrots||2 , pared and sliced|
|Shredded beets||1 1⁄2 Cup (24 tbs) (Raw)|
|Turnip||1 , pared and diced|
|Onion||1 Medium, sliced|
|Water||1 Cup (16 tbs)|
|Cider vinegar||2 Tablespoon|
|Basic beef stock||6 Cup (96 tbs)|
|Diced cooked beef||2 Cup (32 tbs)|
|Cabbage||1⁄2 Small, shredded|
|Dairy sour cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
1. Combine carrots, 1 cup of the beets, turnip, onion, water, vinegar, salt and sugar in a kettle.
2. Bring to boiling; reduce heat, cover; simmer 20 minutes. Add Basic Beet Stock, beef and cabbage. Simmer 10 to 15 minutes, or until all vegetables are tender.
3. Stir in remaining 1/2 cup beets. Ladle into soup bowls. Top with dollops of sour cream.