Red Cabbage Borscht - cooking recipe

Ingredients

1 (14 ounce) can beets, sliced
2 tablespoons butter
1 large onion, finely chopped
1 garlic clove, minced
1 1/2 cups red cabbage, shredded
1 (19 ounce) can tomatoes
2 cups water
1/4 cup red wine vinegar
1 (10 ounce) can beef stock
1 teaspoon sugar
1 teaspoon dried dill
salt & pepper
sour cream (for garnish-optional)

Preparation

Drain the beets, saving the liquid. Cut the beets into strips.
In a large saucepan, melt the butter & cook the onion until softened.
Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
Cover and simmer for about 30 minutes or until the cabbage is very soft.
Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.