Potato and Cabbage Soup

• 1 onion, grated
• 3 tablespoons oil or margarine
• 2 carrots, finely chopped
• 3 celery stalks, finely chopped
• 1 tablespoon flour
• 1 tablespoon tomato sauce
• 5 cups meat stock
• 1 pound cabbage, finely chopped
• 2 tablespoons vinegar
• 1 pound potatoes, diced
• 2 beet roots, diced
• Salt
• Pepper
• 4 tablespoons cream

Ingredients for 4 servings (2.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Sauté onion lightly in oil.

2. 2

   Add carrots and celery and continue to sauté.

3. 3

   Add flour and continue to sauté.

4. 4

   Add tomato sauce and a few tablespoons of stock slowly, stirring continuously. Cook over low heat until the sauce is ready.

   Stovetop
5. 5

   Boil the remaining stock and add cabbage.

   Stovetop
6. 6

   Add vinegar and cook for 15 minutes, then add potatoes and beet roots and cook for another 5 minutes.

7. 7

   Season with salt and pepper and serve hot, covered with a tablespoon of cream for each dish.