Easy Borscht Soup

15 oz Beets red,cooked,cubed

2 tb Butter

1 lg Onion,finely chopped

6 oz Cabbage,cut fine in strips

2 tb Wine Vinegar, red

2 Tomatoes,peeled,cubed

1 ts Sugar

4 Parsley twigs,tied together

1 Bay Leaf

1 1/16 qt Vegetable broth

Salt Pepper 1/2 c Sour Cream

1 bn Dill, chopped

1. Saute the onion in the butter;add the beets and the cabbage and saute.

2. Add the rest of the ingridients, cover and simmer until all is soft;

stir often. 3. Taste again and seson, if needed; remove parsley and bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle and sprinkle with dill. Serve hot. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098