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| BEET AND CABBAGE
SOUP |
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- 2½ cups diced, boiled
beets
- 2 quarts soup stock
- 1 chopped onion
- 1 small head cabbage, shredded
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- Salt--Pepper
- 8 thick slices bread
- ½ cup grated cheese
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Simmer beets (pre-boiled), stock, cabbage, onion, and seasoning
until cabbage is tender. Put bread slice in each dish. Pour soup
over. Sprinkle with grated cheese. Serves 8. |
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