Roasted Beet Borscht

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Abbott, Texas in 1999.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4 medium size red beets, greens removed
 * 2 medium size white onions cut in half and thinly sliced
 * 2 cups shredded green cabbage
 * 1 cup canned chopped tomatoes with their juices
 * 4 cups chicken broth
 * 1 teaspoon kosher salt
 * 1 tablespoon white vinegar

Directions

 * 1) Preheat oven to 450°F.
 * 2) Wrap beets securely in two layers of aluminum foil and place on the middle shelf in the oven and roast for 2 hours.
 * 3) Remove from oven and unwrap.
 * 4) When beets are cool enough to handle use a sharp knife to peel them and cut into 1 inch cubes.
 * 5) Set aside.
 * 6) In a heavy saucepan combine beets with the onions, cabbage, tomatoes, and broth then season with kosher salt.
 * 7) Place over medium high heat and bring to a boil.
 * 8) Reduce heat then partially cover the saucepan and simmer for 1 hour.
 * 9) Add vinegar and cook 5 minutes longer.
 * 10) Serve in preheated soup bowls.