for 4 servings
- 1 onion
- 1 clove garlic
- 1.333 cups white Cabbage
- ⅔ cup Leeks
- 2 tablespoons butter
- 5 cups Beets
- 3 cups Vegetable broth (instant)
- 1 tablespoon white wine vinegar
- ⅞ cup Sour cream
- freshly ground peppers
- 4 hard-boiled Quail egg (or small hens' eggs)
- dill weed (tips) to garnish
Thinly peel and grate the beet. Peel and finely chop the onion and garlic. Shred the cabbage. Wash the leek and cut into rings.
Heat the butter in a pan and saute the onion and garlic. Add the cabbage, leek and beet and saute briefly. Add the vegetable broth, bring to a boil and simmer over a low heat for about 20 minutes.
Puree the soup, stir in the sour cream and season to taste with vinegar, salt and pepper. Chill until ready to serve.
To serve, shell and halve the eggs. Ladle the soup into bowls or plates, place 2 egg halves in the middle of each and garnish with dill weed.