Borscht Soup

- 3 liters water
- 1 lb beet roots, cleaned and shredded
- 1 large carrot, cleaned and shredded
- 1 celery stalk, cleaned and shredded
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1 lb cabbage, shredded
- 2 cans (12 oz each) peeled, small tomatoes
- ½ cup parsley, finely minced
- 2 rounded tblspoons flour
- 125 ml thick cooking cream
- salt and pepper to taste

- In a large cooking pot, bring water to a boil
- Add beets, carrots, celery and boil, over medium, for 15 minutes
- Add onions, garlic and cabbage and boil for another 15 minutes
- Add whole tomatoes, salt ad pepper, and parsley and cook for another 5 minutes
- Lower heat, mix flour and cooking cream and fold into soup, stirring for 2-3 minutes