Beet Borscht * - cooking recipe

Ingredients

1 large onion, chopped
2 stalks celery, chopped
1 large beet, grated
2 cloves garlic, chopped
2 c. canned tomatoes
1 c. peeled and chopped potatoes
1 qt. stock
1 qt. water
1/4 tsp. ground black pepper
1 Tbsp. parsley
1 tsp. salt
2 c. grated beets
1 c. grated carrots
3 Tbsp. butter (more as needed)
3 c. shredded cabbage
juice from 2 lemons

Preparation

Saute onion and celery in 1 tablespoon butter.
Place sauteed onion and celery in large pot with 1 grated beet, garlic, tomatoes with juice, potatoes, stock, water, pepper, parsley and salt. Bring to boil; lower heat immediately and simmer, uncovered, 45 minutes.
Strain out vegetables; puree in food processor and return to soup.
Saute grated beets and carrots in 1 tablespoon butter; add to soup and simmer 15 minutes.
Do not boil, as this will turn red beet color brown.
Saute cabbage in 1 tablespoon or more butter for 5 minutes; add to soup and simmer 15 minutes more. Add lemon juice.
Taste for salt and pepper.
Serve hot with sour cream.