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1 tablespoon unsalted butter
1 cup shredded cabbage
3/4 pound roasted onions, peeled and chopped, reserving liquid
3 1/2 cups beef broth
1 cup pot roast gravy (leftover)
1 pound roasted beets, peeled and julienned, reserving liquid
2 cups diced pot roast
2 tablespoons red wine vinegar
Salt and pepper to taste
2 tablespoons chopped fresh dill
Garnish: sour cream and dill sprigs
In a large heavy sauce pan over moderate heat, melt butter, add cabbage and cook until wilted. Stir in onions and reserved liquid, the broth, the gravy, the beets and reserved liquid, the pot roast, the vinegar, and salt and pepper to taste. Simmer the soup, stirring occasionally, for 10 minutes. Stir in the chopped dill. Ladle into warm bowls, spoon a dollop of sour cream onto each serving and garnish the soup with the dill sprigs.
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