| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cklive01 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
c |
Shredded cabbage |
| 3/4 |
lb |
Roasted onions; peeled, chopped, |
|
|
Reserving liquid |
| 3 1/2 |
c |
Beef broth |
| 1 |
c |
Pot roast gravy; (leftover) |
| 1 |
lb |
Roasted beets; peeled, julienned, |
|
|
Reserving liquid |
| 2 |
c |
Diced pot roast |
| 2 |
tb |
Red wine vinegar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Chopped fresh dill |
|
|
=== GARNISH === |
|
|
Sour cream |
|
|
Dill sprigs |
INSTRUCTIONS
In a large heavy sauce pan over moderate heat, melt butter, add
cabbage and cook until wilted. Stir in onions and reserved liquid,
the broth, the gravy, the beets and reserved liquid, the pot roast,
the vinegar, and salt and pepper to taste. Simmer the soup, stirring
occasionally, for 10 minutes. Stir in the chopped dill. Ladle into
warm bowls, spoon a dollop of sour cream onto each serving and
garnish the soup with the dill sprigs. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8805 broadcast 01-23-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-11-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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