Creamy Beet Soup

Number of Servings: 4

4 Whole Fresh beets
4 Yukon Gold potatoes
½ Head Green cabbage, chopped
16 Oz. Beef broth
3 Tbsp. Butter
4 Tbsp. Horseradish sauce
4 Tsp. Chopped green onions
Salt to taste

Cook potatoes until tender, peel and cut in half. Set aside. Cook beets until tender, peel; and cut into quarters. Set aside. Cook cabbage until tender, drain and chop. Set aside. Place in food processor potatoes, beets, cabbage and enough broth to make a cream, but not too smooth. Place rest of broth in a large pot, and add the creamed ingredients. Heat until bubbly, but do not boil. Serve in bowls, each topped by 1 Tbs. horseradish and 1 Tsp. green onions. Stir slightly.