Created by dienia b on September 18, 2018
Step 1: Heat the butter in stock pot and sauté the onions until caramelized (about 15 minutes).
Step 2: Add garlic and tomato paste, stirring continuously to prevent burning, cook for a couple of minutes.
Step 3: Add beef stock and stir to mix thoroughly then add cabbage.
Step 4: Bring to a low boil and cook about 15 minutes.
Step 5: Add the tomatoes, beets and green pepper and continue cooking for 20 minutes.
Step 6: Add the beet juice, lemon juice, sugar and vinegar and continue to cook for 3 more minutes.
Step 7: Season to taste with salt and pepper.
Step 8: Serve in shallow soup bowl and top with a tablespoon of sour cream.