Ingredients
1 Tbsp butter
1 oz bacon, 1/4" dice
4 oz onion, diced
1 crushed, minced garlic clove
1/2 cup celery, diced
1/2 cup carrots, diced
2 cups beets, peeled and diced
2 Tbsp red wine vinegar
1/2 tsp sugar
1 cup crushed tomatoes, canned
4 cups chicken or beef stock
1 cup green cabbage, shredded
1/2 cup potatoes, peeled and diced
2 sprigs parsley
1 bay leaf
Sour cream and Dill for garnish
Preparation
Melt butter over medium heat and render the bacon; do not brown.
Add the onions and cook 3 minutes. Add the garlic and cook 2 minutes until both are translucent. Add the celery and carrots, and cook another 3 minutes.
Stir in th ebeets, red wine vinegar, sugar, tomatoes, 1 tsp of salt and a dash of pepper. Add 1 cup of the stock and simmer, covered, for 15 to 20 minutes.
Add the remaining stock, cabbage and potatoes and bring to a boil. Reduce heat, submerge the parsley and bay leaf and simmer, partially covered, til the potatoes and cabbage are tender, but still retain their shape.
Serve with a dollop of sour cream and a touch of dill on top as a garnish.
