Description Edit

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.

Ingredients Edit

Directions Edit

  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.
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