Red Cabbage Borscht

• 1 (14 ounce) can beets, sliced
• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 garlic clove, minced
• 1 1/2 cups red cabbage, shredded
• 1 (19 ounce) can tomatoes
• 2 cups water
• 1/4 cup red wine vinegar
• 1 (10 ounce) can beef stock
• 1 teaspoon sugar
• 1 teaspoon dried dill
• salt & pepper
• sour cream (for garnish-optional)

1. Drain the beets, saving the liquid. Cut the beets into strips.
2. In a large saucepan, melt the butter & cook the onion until softened.
3. Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
4. Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
5. Cover and simmer for about 30 minutes or until the cabbage is very soft.
6. Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.

beets, butter, onion, garlic, red cabbage, tomatoes, water, red wine vinegar, beef stock, sugar, dill, salt, sour cream

Taken from www.food.com/recipe/red-cabbage-borscht-402327 (may not work)