Ingredients:
| 1 |
Medium |
Onion, Halved |
| 1 |
medium |
carrot, Peeled |
| 1 |
Medium |
Turnip, Peeled And Quartered |
| 1 |
Pound |
Potatoes, Peeled And Quartered |
| 1 |
Tablespoon |
Oil |
| 1 |
Clove |
Garlic, Minced |
| 1 |
Large |
Tomato, Seeded And Chopped |
| 7 |
Cups |
Beef Broth |
| 1 |
Tablespoon |
Red Wine Vinegar |
| 1 |
Cup |
Sour Cream |
|
Preparation:
Assemble and attach rotor slicer/shredder using thin slicer cone (no 4). Turn to speed 4 and slice onion, carrot, turnip, cabbage, and potatoes, keeping each separate. Exchange thin slicer cone for coarse shredder cone (no 2). Turn to speed 4 and shred beets.
Heat oil in a 5-quart pot over medium heat. Ad onion and garlic, and saute' 3 minutes. Add carrot, turnip, beets, tomato, beef broth, and vinegar. Bring mixture to a boil, reduce heat and simmer 30 minutes.
Add cabbage and potatoes and continue to simmer 25 minutes or until vegetables are tender. Serve hot with sour crea |
