3 qt Beef stock
2 lg Beets
4 md Potatoes; peeled and cut
-into large pieces
1 lb Roma tomatoes; peeled and
-chopped
1 tb Salt
1/4 c Vegetable oil
1 lg Onion; chopped
1 lg Carrot; peeled and cut into
-julienne
1 lg Green pepper; cored, seeded,
-and diced
4 c Shredded green cabbage
1/4 c Fresh lemon juice
3 tb Tomato paste
6 Pitted prunes; chopped
1 ts Sugar
Pepper to taste
4 Cloves garlic; minced
3 tb Fresh parsley; minced
3 tb Fresh dill; minced
Sour cream; (smitana)
Optional: bite-sized pieces
-cooked meats or sausages
Preheat oven to 375 F. Wash and dry the beets and wrap each one
separately in foil. Bake in oven until tender, about 1-1/4 hours.
Allow them to cool enough to handle them, then stem and peel them and
cut them to fine dice.
Bring the stock to a boil, add the potatoes and tomatoes, and season
with salt. Reduce the heat and simmer until the potatoes are almost
tender, about 10 minutes.
While the vegetables are cooking, heat the oil in a large skillet over
medium heat. Add the onion, carrot, and green pepper, cook for 5
minutes or until onion and pepper are slightly softened. Stir in the
cabbage and continue cooking, stirring occasionally, until the
cabbage is softened, 10 minutes more. Add the vegetables to the soup.
Sprinkle the beets with lemon juice and add them to the soup. Stir
the soup and simmer, uncovered, for 5 to 7 minutes. Add tomato paste
and prunes. Season to taste with sugar, pepper, and additional lemon
juice and salt, if desired. Add optional meats now.
Simmer 7 minutes.
Remove the soup from the heat and sprinkle with garlic, parsley, and
dill. Let stand for at least 15 minutes before serving.
