5 c. water
4 lg. beets, peeled & sliced (or use canned + juice)
1 sm. head cabbage, chopped in pieces
3 tbsp. vinegar
1 tbsp. sugar
Salt
Pepper
Onions & celery (optional)

In large kettle, cook everything for about 1 1/2 hours.

Make a thickening of 1/4 cup butter and 3 tablespoons flour and browned lightly in pan (or just 3 tablespoons flour and water). Pour slowly into hot soup; mix well.

Serve with sour cream or mashed potatoes.

Optional additions: Add before the thickening - mushrooms or butter beans.