Borsch

1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stick celery, minced
1 small onion, chopped
2 quarts stock
3 tbsp. butter
1 1/2 cups tomatoes, peeled and seeded
1/2 cup beet juice
1 cup beets, diced and cooked
1 tsp. vinegar
salt and pepper
1 pint sour cream
parsley, finely chopped

Prepare vegetables. Heat the stock to boiling.

In a heavy pan melt the butter. Turn the heat to low and put the vegetables into the pan, cover and simmer for 5 minutes shaking the pan from time to time. Add the hot stock. Put the tomatoes into a food processor and make a fine puree. Add this to the soup. Add the beet juice and simmer gently. When the vegetables are tender add beets and vinegar. Season with the salt and pepper to taste.

Remove from the heat before the beets lose their color. Serve with a tsp. of sour cream and a little parsley on each portion.