I modified this from a recipe in The Joy of Cooking. 2 c diced peeled raw beets 1 c diced onion 1/2 c diced peeled carrot 1/2 c shredded cabbage 2 c chicken, beef, or vegetable stock 1 TB butter 1 TB rice wine vinegar Put the beets, onion, and carrot in a saucepan with barely enough water to cover. Simmer for about 20 minutes. Add the remaining ingredients and simmer for another 20 minutes. Let cool slightly then puree in a blender. Add salt and pepper to taste. You may want to over-salt slightly because the saltiness will be less pronounced when the soup is cold. Chill and serve topped with sour cream and diced chervil, accompanied by buttered rye or pumpernickel bread.