2 c. diced beets
1/2 c. diced carrots
1 c. diced onion
1 clove garlic, minced
2 tbsp. minced parsley
2 c. water
2 tsp. butter
2 c. chicken or beef stock
1 1/4 c. shredded cabbage
2 tsp. cider vinegar
Salt
Freshly ground black pepper
Sour cream

Place first five vegetables and water into a large saucepan or soup kettle. Bring to a boil and gently simmer, covered, 20 to 25 minutes. Add butter, stock, cabbage, and vinegar and simmer until vegetables are tender. Add salt and pepper to taste. Garnish with sour cream.