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1 tablespoon vegetable oil

1 tablespoon butter

1 onion, chopped

3 medium size carrots, peeled and sliced

1 small parsnip, cut into thin 2-inch strips

3 medium size beets, cut into thin 2-inch strips

2 large garlic cloves, finely minced

1 bay leaf

1 tablespoon sugar

6 cups vegetable or chicken broth

1 small cabbage, cut into 2-inch chunks

3 medium size potatoes, peeled and diced into 1/2-inch pieces

1/4 cup tomato puree

Salt and freshly ground black pepper to taste

1/4 cup Balsamic or red wine vinegar

Sour cream for accompaniment

1. In a Dutch oven, heat oil and butter over medium heat and saute onion, carrots, parsnip and beets until onion is translucent.
2. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper.
3. Simmer, covered until vegetables are tender, about 20 to 30 minutes.
4. Remove from heat and stir in vinegar.
5. Cool to room temperature and refrigerate overnight.
6. To serve: Ladle cold soup into bowls and place a dollop of sour cream on top.

Serves 6.

Cook's Note: This soup is also delicious served warm.