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 |
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Preparation / Directions:
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
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