POTATO AND CABBAGE SOUP

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 Onion, grated
  • 3 tablespoons oil or margarine
  • 2 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1 tablespoon flour
  • 1 tablespoon tomato sauce
  • 5 cups meat stock
  • 1 pound cabbage, finely chopped
  • 2 tablespoons vinegar
  • 1 pound potatoes, diced
  • 2 beet roots, diced
  • salt
  • pepper
  • 4 tablespoons cream

Directions

  • Sauté Onion lightly in oil.
  • Add carrots and celery and continue to saute.
  • Add flour and continue to saute.
  • Add tomato sauce and a few tablespoons stock slowly, stirring continuously. Cook over low heat until the sauce is ready.
  • Boil the remaining stock and add cabbage.
  • Add vinegar and cook for 15 minutes, then add potatoes and beet roots and cook for another 5 minutes.
  • Season with salt and pepper and serve hot, covered with a tablespoon of cream for each dish.

Notes

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