September 18, 2018
Comfort Food, Dinner, Soups/Stews,
Fruit, Tomato, Vegetables, Beet, Cabbage, Eastern European, Stove Top, Gluten-Free, Low Fat, No Eggs more
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"Hotel in NYC in the 60's."
Heat the butter in stock pot and sauté the onions until caramelized (about 15 minutes).
Add garlic and tomato paste, stirring continuously to prevent burning, cook for a couple of minutes.
Add beef stock and stir to mix thoroughly then add cabbage.
Bring to a low boil and cook about 15 minutes.
Add the tomatoes, beets and green pepper and continue cooking for 20 minutes.
Add the beet juice, lemon juice, sugar and vinegar and continue to cook for 3 more minutes.
Season to taste with salt and pepper.
Serve in shallow soup bowl and top with a tablespoon of sour cream.
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