from the Joy of Cooking:
1/2 cup chopped carrots
1 cup skinned onions
2 cups chopped beets (canned, or alternately, fresh beets that have been boiled for 30 minutes and then peeled.)
Chop (or put into the food processor) until very fine.
Barely cover these ingredients with boiling water. Simmer gently, covered, about 20 minutes. Add and simmer 15 minutes more:
1 tbsp butter
2 cups beef or chicken stock/broth
1 cup very finely shredded cabbage
1 tablespoon vinegar
(I use a hand blender at this point to cream the soup a bit.)
Season with salt and pepper to taste.
Serve with 1 tablespoon sour cream and grated cucumber.
