By: Jonjon
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Ingredients
Serves Tool
Serves To:USMetric| 3 | Tablespoon(T) | sour cream | |
| 1 | Pinch(pn) | pepper, freshly ground, to taste | |
| 1/2 | Teaspoon(t) | salt | |
| 14 1/2 | Ounce(oz) | pickled beets, coarsely chopped, with juice | |
| 8 | Ounce(oz) | tomato sauce | |
| 14 1/2 | Ounce(oz) | tomatoes with juice, diced and slightly pureed | |
| 15 | Ounce(oz) | great northern beans, drained and rinsed | |
| 5 1/2 | Cup(c) | vegetable or chicken stock or broth | |
| 1/2 | Cup(c) | yellow onion, chopped | |
| 1 | carrot, chopped | ||
| 1 1/2 | Pound(lb) | cabbage, core removed and shredded |
Preparation
In a large soup pot over medium heat, combine all ingredients except sour cream. Bring to a boil. Reduce heat to medium low and simmer, covered, until vegetables are tender, about 30 minutes. Add more stock if soup is too thick. Serve in bowls with a dollop of sour cream.