Technicolor Borscht

by Sue Zelickson, Tastemaker in Residence - Recipe from Minnesota Heritage Cookbook

Soup that is great for winter warmups...

Makes 6 to 8 servings. Can double or triple recipe for larger gatherings.

Ingredients
1 medium onion, thinly sliced
1 clove garlic minced
1/4 cup butter
3 ( 15 oz.) cans shoestring beets, undrained
3 ( 10  1/2 oz.) cans or boxes of beef broth
1/2 cup chopped fresh parsley
2 Tbsp red wine vinegar
1 tsp salt
1 Tbsp  brown sugar
2 cups coarsely shredded red cabbage (best cut by hand)
1 (16 oz.) can whole tomatoes, chopped with juice
2 carrots peeled and sliced into thin rounds
3/4 to 1 cup dairy sour cream
chopped fresh dill

Instructions

1. In a large pot, cook onion and garlic in butter over medium heat until soft. Add remaining ingredients, except sour cream and dill. Simmer over medium heat for 45 minutes or until cabbage and carrots are tender.
2. Serve topped with a dollop of sour cream and a sprinkling of dill. Delicious served  with dark bread

Cook’s Note

1. Use lean sour cream or low fat yogurt and less butter to make it leaner.