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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



8 cups of meat stock
2 red beets
2 Tbsp olive oil
1 large onion
2 cloves of garlic
2 carrots
2 parsnips
2 Tbsp tomato paste
1/4 white cabbage
1/4 Savoy cabbage
2 Tbsp chopped dill
salt and pepper to taste
2 Tbsp fresh lemon juice [optional]

• Cook the beets just until they can be pierced with a knife.
• Meanwhile peel and thinly slice both the onion and the garlic.
• Add the olive oil to a medium soup pot.
• Stir in the onions and garlic and sauté until translucent, but not brown.
• Set the pot aside.
• Cut the carrots and parsnips into matchstick strips.
• Add the carrot and parsnip strips to the pot.
• When the beets are done, place in cold water.
• Slip off the peels.
• Cut the beets in half and slice them very thin.
• Add the sliced beets to the pot.
• Stir in the tomato paste and gently sauté the vegetables until al dente, but not soft.
• Very thinly slice the cabbages.
• Add the sliced cabbage to the pot and sauté for two minutes.
• Add the stock.
• Stir in the chopped dill and salt and pepper to taste.
• If desired add the lemon juice.
• Bring soup to gentle simmer and cook for 2-3 minutes.
• Serve very hot with a large dollop of sour cream.



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