| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Sami |
Dujour08 |
4 |
servings |
INGREDIENTS
| 4 |
c |
Unsalted chicken stock |
| 1 |
c |
Dry white wine |
| 1 |
lb |
Savoy or green cabbage – (abt 6 cups); cored, shredded |
| 1 |
lg |
Beet – (abt 8 oz); peeled, and |
|
|
Cut into fine julienne |
| 1 |
sm |
Red onion; peeled, sliced thin |
| 1 |
tb |
Balsamic vinegar |
|
|
Generous pinch of ground cumin |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Unflavored yogurt or sour cream |
INSTRUCTIONS
Place the chicken stock, wine, cabbage, beets and onion in a large
pot. Bring to a boil, reduce heat and simmer until vegetables are
tender, for about 30 minutes, stirring occasionally. Add the vinegar,
cumin, salt and pepper. (This can be prepared ahead, cooled, covered
and set aside at cool room temperature for several hours or
refrigerated for several days.)
To serve, remove from the refrigerator for about 30 minutes before
serving if presenting chilled. Simmer over medium-high heat to reheat
if presenting warm. Ladle into 4 soup bowls. Spoon on a generous
dollop of yogurt. Serve immediately. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9351) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-28-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Michel Richard
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