RUSSIAN SOUP

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This delicious soup recipe was given to me by a good friend from Louisiana about three years ago. Not only is it a great vegetable soup, it is low-fat, low calorie, and nutritious. I like to serve it with some good dark rye bread or a roll.

Provided by NoSpringChicken

Categories     Weeknight

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons cooking sherry
2 (14 1/2 ounce) cans vegetable broth
1 medium onion, diced
1 (8 ounce) can diced beets, drained
1 medium carrot, chopped
1 1/2 cups red cabbage, chopped
1 stalk celery, chopped
1 medium potato, peeled and diced
1/2 teaspoon caraway seed
1/4 teaspoon black pepper
1/8 teaspoon dill weed
2 tablespoons cider vinegar
2 teaspoons raisins
1 (6 ounce) can apple juice
1 (8 ounce) can tomato sauce
plain yogurt (optional)

Steps:

  • Place sherry and 1/4 cup vegetable broth in saucepan with onions.
  • Simmer 5-6 minutes.
  • Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
  • Cover and simmer for 10 minutes.
  • Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
  • Bring to a boil; lower heat and simmer for 25-30 minutes.
  • Garnish with plain yogurt, if desired.

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