- 1 onion, chopped
- 3 tablespoons oil
- 2 carrot, finely chopped
- 3 celery stalks finely chopped li>
- 1 tablespoon flour
- 1 tablespoon tomato sauce
- 5-7 cups chicken broth
- 0.5 kg cabbage, finely chopped
- 2 tablespoons of vinegar
- 0.5 kg potatoes
- 2 smaller beet roots, diced to smaller cubes
Fry onions in oil.
Add carrots and celery continue to saute.
Add the flour, saute a little. Add tomato sauce and a few tablespoons of stock, stirring continuously.
Cover and simmer on low heat until the sauce is ready.
Add the remaing broth, boil, add vinegar, beetroot and cook for about 15 minutes, then add potatoes and cook for about 20 minutes, or until the vegetables are soft.
Season with salt and pepper and serve hot with a tablespoon of cream.