| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
Cuminseed |
| 2 |
c |
Chopped cabbage; (about 1/2 pound) |
|
|
A 6-ounce boiling potato; peeled and grated |
|
|
; course |
| 2 |
c |
Beef broth |
|
|
A 16-ounce jar whole beets; drained, reserving |
|
|
; the liquid, and |
|
|
; shredded |
| 1 |
tb |
Red-wine vinegar; or to taste, up to |
|
|
; 2 |
|
|
Sour cream or plain yogurt for garnish if |
|
|
; desired |
|
|
Minced fresh dill for garnish if desired |
INSTRUCTIONS
In a large saucepan cook the onion in the oil over moderately low
heat, stirring, until it is softened, add the garlic, the cuminseed,
the cabbage, and the potato, and cook the mixture, stirring, for 1
minute. Add the broth, 1/2 cup water, the beets with the reserved
liquid, the vinegar, and salt and pepper to taste, bring the liquid
to a boil, and simmer the soup, covered partially, for 25 minutes.
Divide the soup between 2 bowls and garnish it with the sour cream
and the dill.
Makes about 5 cups, serving 2.
Gourmet December 1990
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