|Beets||3 , peeled|
|Carrot||1 , peeled|
|Onion||1 Medium, peeled|
|Turnip||1 , peeled|
|Shredded red cabbage||1 Cup (16 tbs)|
|Beef stock||1 1⁄2 Quart|
|Red wine vinegar||3 Tablespoon|
|Brown sugar||1 Teaspoon|
|Cornstarch||2 Tablespoon, blended with cold water|
|Cold water||1 Tablespoon|
|Half and half/Yogurt||1 Teaspoon (Sour, For Garnish)|
|Lemon slices/Chopped chives||2 (For Garnish)|
Finely shred the beets, carrot, onion, turnip, and cabbage.
Using a large soup kettle, saute vegetables in butter until glazed.
Pour in beef stock and add vinegar, sugar, salt, and pepper.
Cover and simmer 45 minutes.
Blend in a paste of cornstarch and water and cook until thickened.
Ladle into bowls and garnish with a spoonful of sour half and half or yogurt and lemon slices or chives.