Yield: 8 Servings
|2 tablespoons||Unsalted butter|
|1 large||Onion, chopped|
|½ cup||Thinly sliced celery|
|½ cup||Coarsely shredded carrots|
|2 cans||(15 or 16 oz) julienne-cut beets, undrained|
|2 cans||(15 or 16 oz) ready-to-serve reduced sodium beef broth or-|
|2 mediums||Baking potatoes, peeled, cut into 1/2\" dice|
|1 cup||Thinly sliced cabbage (or shredded coleslaw mix)|
|¼ teaspoon||Freshly ground black pepper|
|3 tablespoons||Brown sugar|
|2 tablespoons||Tomato paste|
|2 tablespoons||Cider vinegar|
|\N \N||Sour cream, optional|
|\N \N||Chopped fresh dill, optional|
Source: Byerly Bag
This recipe was translated from a very old Russia cookbook, but has been stream-lined using canned beets. Adding cookd cubed beef to the soup will make it a hearty one-dish meal. The soup may also be pureeed until smooth.
This same soup is traditionally served cold during the summer months.
In large saucepan melt butter over medium heat. Add onion, celery and carrots; cook 8 minutes, stirring occasionally. Add beets, broth, potato, cabbage, salt and pepper; bring to a boil over high heat. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Stir in brown sugar, tomato paste and vinegar; simmer uncovered 5 minutes. Ladle into shallow soup bowls and serve with sour cream and dill, if desired. Per Serving (excluding sour cream): 124 calores, 3g fat, 8 mg cholesterol, 3g fiber, 660 mg sodium
Posted to Digest eat-lf.v097.n044 by BunnyMama@... on Feb 15, 1997.