Makes 10 servings
vegetable or olive oil
1 carrot, chopped fine
1 onion, chopped fine
2 medium beets, small dice
1/2 green pepper, seeded and diced
5 cups beef broth
1 tablespoon tomato paste
1/4 head of cabbage
3 potatoes, peeled, 1/2 inch dice
1 teaspoon lemon juice
salt and pepper to taste
sugar to taste
1/2 tablespoon fresh parsley
2 cloves garlic, chopped
sour cream as garnish, optional
Pour a little vegetable oil into a skillet and add the carrots and onions. Cook until softened, and set aside.
Put the chopped beets and green pepper into a small saucepan and add 1/2 cup of broth and the tomato paste. Cover the pot and simmer for about 30 minutes, until the beets are tender.
While the beets and peppers are cooking, pour the remaining broth into a large saucepan and heat it almost to boiling. Chop the cabbage and add it to the broth.
Add the potatoes to the broth and simmer for another 20 minutes.
Add cooked onions and carrots and tender beets to broth. Add lemon juice, salt, pepper, sugar, parsley and garlic cloves.
Simmer 10 more minutes and check for seasoning. Serve hot with a dollop of sour cream in each bowl, if desired.