Ingredients Edit

Directions Edit

  1. Sauté onion lightly in oil.
  2. Add carrots and celery and continue to saute.
  3. Add flour and continue to saute.
  4. Add tomato sauce and a few tablespoons stock slowly, stirring continuously.
  5. Cook over low heat until the sauce is ready.
  6. Boil the remaining stock and add cabbage.
  7. Add vinegar and cook for 15 minutes, then add potatoes and beet roots and cook for another 5 minutes.
  8. Season with salt and pepper and serve hot, covered with a tablespoon of cream for each dish.

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