15 oz Beets red,cooked,cubed 2 tb Butter 1 lg Onion,finely chopped 6 oz Cabbage,cut fine in strips 2 tb Wine Vinegar, red 2 Tomatoes,peeled,cubed 1 ts Sugar 4 Parsley twigs,tied together 1 Bay Leaf 1 1/16 qt Vegetable broth Salt Pepper 1/2 c Sour Cream 1 bn Dill, chopped 1. Saute the onion in the butter;add the beets and the cabbage and saute. 2. Add the rest of the ingridients, cover and simmer until all is soft; stir often. 3. Taste again and seson, if needed; remove parsley and bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle and sprinkle with dill. Serve hot. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098