1 1/2 pounds beets, shredded, diced, or shoestring
1/2 cup lemon juice
1 6-oz can tomato paste or else 2 cups canned tomatoes
1 tablespoons sugar
2 teaspoons salt
Instructions
In hot oil, cook potatoes, onion, and cabbage until lightly browned,
about 15 minutes, stirring often. Add water or stock and remaining
ingredients. Over high e=heat, bring to a boil. Reduce heat, cover,
and simmer until vegetables are very tender.
In this recipe, and that of Peasant soup, don't be afraid to make
substitutions. Not having tomatoes or tomato sauce, ketchup is a
good substitute. I've used more cabbage and beets than called for,
even tomatoes, and the soup was fine. Of course, for best flavor,
cook boiling beef and marrow or any beef bones for stock.
Originally Submitted
2/19/2011
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