Instructions: In large saucepan melt butter over medium heat. Add onion, celery and carrots; cook 8 minutes, stirring occasionally. Add beets, broth, potato, cabbage, salt and pepper; bring to a boil over high heat. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Stir in brown sugar, tomato paste and vinegar; simmer uncovered 5 minutes. Ladle into shallow soup bowls and serve with sour cream and dill, if desired.

NOTES :
This recipe was translated from a very old Russia cookbook, but has been stream-lined using canned beets. Adding cooked cubed beef to the soup will make it a hearty one-dish meal. The soup may also be pureed until smooth. This same soup is traditionally served cold during the summer months.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.