This Hot Cabbage Borscht will always be thought of as classically Russian. There are many variations on this theme, and also part of this soup's wide tradition is to throw in some cooked white kidney beans.
2 tablespoons sherry
2-1/2 cups vegetable stock
1 cup diced onions
1/2 cup peeled and finely diced beets
1/2 cup finely diced carrots
1-1/2 cup thinly sliced purple cabbage
1/2 cup cubed potatoes
1/4 cup diced celery
1/2 teaspoon crushed caraway seed
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dill weed
2 tablespoons apple cider vinegar
2 tablespoons apple juice concentrate
1-1/2 teaspoon minced raisins
1/2 cup tomato puree
Nonfat yogurt for garnish
Place the sherry and 1/4 cup vegetable stock in a soup pot with the onions and simmer for 10 minutes.
Add the beets, carrots, cabbage, potatoes, celery and 1 cup vegetable stock and then cook for 10 minutes over medium heat. Stir frequently.
Add the remaining stock, the spices, vinegar, juice concentrate, raisins, and tomato puree. Bring this to a boil, then lower the heat and simmer for 40 minutes.
Serve warm with yogurt as a garnish.
Recipe makes 4 cups.
Serving size: 1 cup
Calories: 102; Total Fat: 0.3g; Saturated Fat: trace; Cholesterol: 0mg
Did You Know?
Borscht, a mildly tart soup made of root vegetables, originated with the Ukrainians because root vegetables could be easily preserved in cool weather. It was cooked alternately with beef, pork, or chicken. It included tartness by adding beets or rye (or fermented beets or rye or yeast).
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