Hot Borscht here's my version and people that hate beets love it.

[Guest guest]

Hot Borscht

 

10 med beets

4 tbsp butter or marg.

1 large onion, chopped

1/2 small head savoy cabbage, chopped

1 med. potato, peeled & chopped

3 cloves garlic, minced

1 cup canned Roma tomatoes, drained, seeded & lightly

mashed

2 cups buttermilk

2 cups vegetable broth

salt

pepper, ground

1 cup sour cream, at room temp

Fresh dill, chopped for garnish

 

Cook the beets in boiling water or steam until tender

(about 40 minutes). Run under

cold water. Peel off the skins. Chop. Set aside. Heat

the butter in a dutch oven or soup pot. Cook the

onion, cabbage, potato and garlic until the onion

softens

and the cabbage cook until it wilts (about 5 minutes).

Add the beets and tomatoes.

Continue to cook over moderate heat, stirring

constantly, for 5 minutes. Add

the broth. Add salt and pepper to taste. Bring to a

boil. Reduce the heat to

a simmer. Simmer for 1 hour. Puree the soup in a food

processor or with a hand held blender. Return the

soup to the saucepan. Bring to a boil. Remove from the

heat. Whisk in the

sour cream. Serve in bowls, garnished with

chopped fresh dill.