Borsch

• 2 7/8 cups red cabbage
• 3/4 cup celery root
• 1 large carrot
• 1 tablespoon olive oil
• 1 onion chopped
• thyme leaves fresh, or 1 tsp dried
• 1 1/8 pounds beetroot cooked
• 3 3/8 cups vegetable broth from 1 cube
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 4 tablespoons sour cream

1. Cut the red cabbage, celery, carrots and onion into smaller pieces and chop them in a food processor.
2. Saute vegetables in olive oil in a soup pot, stirring occasionally, over low heat for 8-10 minutes until tender.
3. In the meantime, cut the cooked beetroot into smaller pieces and chop them in a food processor; add to the vegetables in the soup pot, stir.
4. Add vegetable broth, vinegar, sugar and thyme, bring the soup to the boil, then reduce heat and cook for about 5 minutes. Remove from flame.
5. Mash the vegetables to desired consistency with a stick blender. If the soup is very thick, dilute it with a little water.
6. Serve warm or cold with the addition of sour cream (1 tablespoon per serving).

red cabbage, celery root, carrot, olive oil, onion, thyme, beetroot cooked, vegetable broth from, vinegar, sugar, sour cream

Taken from www.yummly.com/recipe/Borsch-1558807 (may not work)