Russian Cookbook

1 bunch red beets
2-3 carrots
1 onion
1 potato
2 tablespoons oil
10 chicken bouillon cubes
1 head green cabbage (optional)
Fresh parsley
Fresh dill

Shred the beets and carrots.
Dice the onion.
Cube potato
Heat oil in a large stir-fry pan.
Add beets, carrots and onions.
After 5-10 min add potato.
Cook until veggies are done (sort of soft).
In the meantime boil 10 cups of water in large pan.
Add 10 chicken bouillon cubes and dissolve (can be beef bouillon also).
Add the veggies (If using cabbage add shredded cabbage now as well).
Add fresh dill, fresh parsley, salt, seasoned and pepper.
Bring to the boil, reduce heat and cover.
The longer you cook the soup the stronger the flavor, put it on low-med and simmer for about 1 ½ to 2 hours.
Check throughout to add spices.
Serve cold or warm with sour cream.

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