| 4 tablespoons butter |
|
cook 6-8 minutes or until soft and lightly browned |
Combine. Bring to boil, then partially cover and lower heat. Simmer 40 minutes. |
|
Combine |
| 1 cup onions |
finely chop |
| 2 cloves garlic |
crush |
| 1 lb beetroot |
grate coarsely |
| 1/2 celery root |
| 1 parsley root |
| 1 parsnip |
| 1/2 teaspoon sugar |
|
| 1/4 cup red wine vinegar |
|
| 1 tablespoon salt |
|
| 1 1/2 cups beef stock |
|
| 4 medium tomatoes |
Peel, scoop out juice and seeds, chop coarsely. |
half |
| half |
| 1 1/2 l beef stock |
|
Bring to boil, simmer partially covered 20 minutes or until potatoes are tender but not falling apart. |
| 1 lb potatoes |
cut into chunks |
| 1 lb cabbage |
shred coarsely |
| 1 lb boiled ham |
cut into chunks |
| 3 tablespoons parsley |
chop finely |
|
Garnish |
| 1/2 pint sour cream |
|
|