Turnip Soup

This is commonly served as a first course for a main meal. Serve with slices of sour black rye bread.

3 TBS lard or margarine

1 onion, chopped

1 carrot, diced

3 medium potatoes, peeled and diced

5 turnips, peeled and diced

5 TBS tomato paste

1 tsp sugar

2 TBS vinegar

salt, black pepper to taste

5 cups beef bouillon

2 beetroots, peeled and shredded

1⁄2 cup sour cream

• Heat fat in a heavy saucepan. Fry onion until golden.
• Add carrot, potatoes, turnips, tomato paste, sugar, vinegar, salt, and pepper.
• Pour in stock; bring to a boil. Reduce heat.
• Simmer until turnips and potatoes are soft (about 20–25 minutes).
• Stir in beets; simmer for 5 minutes. Serve hot in soup bowls.
• Add a dollop of sour cream to each bowl.