1 onion
2 carrots
1 stalk celery
1/2 lb. cabbage
Salt & pepper
1 tsp. butter
1/2 c. tomato puree
5 c. beef stock
1 beet, boiled
Sour cream

Shred onion, carrots, celery and cabbage. Season and fry lightly in butter; then add tomato puree. Pour in a little stock, simmer gently until vegetables are tender. Add finely shredded beet and remaining stock. Let soup boil once more. Serve hot or cold, topped with sour cream.