6 c. beef or chicken consomme
1 c. tomato sauce
1 1/2 c. shredded cabbage
3/4 c. thinly sliced celery
3/4 c. thinly sliced carrots
3/4 c. thinly sliced onions
1 tsp. sugar
1 1/2 c. julienne-stripped raw beets
Salt & pepper, if needed
2 tsp. red wine vinegar (optional)
1/4 c. minced fresh dill weed
Sour cream

Pour consomme into a large soup kettle. Add tomato sauce, cabbage, celery, carrots, onions. Bring to boil; turn heat to low. Skim soup. Simmer covered for ten minutes or until vegetables are tender, but with shape. Stir in sugar and add beets. Skim as needed. Simmer covered for 10 minutes or until beets are tender. Check seasonings. Add salt and pepper to taste. Stir in vinegar, if using it. Turn soup into a tureen or 6 individual soup bowls. Sprinkle with dill. Serve hot with sour cream on the side.

45 minutes preparation.