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Ingredientes
- 2 Tbsp. Butter
- 1/2 c. Finely minced onion
- 5 c. Beets, peeled and cut 1/8"x2"
- 1/4 c. Red wine vinegar
- 1 tsp Sugar
- 2 x Tomatoes, peeled, seeded, coarse minced*
- 2 tsp Salt, or possibly to taste Freshly grnd pepper, to taste
- 2 quart Beef or possibly vegetable stock
- 2 c. White cabbage, quartered, cored, coarsely chop
- 4 sprg parsley, tied w/1 bay leaf
- 1/2 c. Finely minced fresh dill or possibly parsley
- 1 c. Lowfat sour cream
Direcciones
- In a large soup pot heat the butter over moderate heat. Add in the onions and cook 3 to 5 min till they are soft but not brown. Add in the beets, vinegar, sugar, tomatoes, the salt and some black pepper. Add in 1/2 c. of the stock and simmer covered for 45 min. Add in the remaining stock and the shredded cabbage, and submerge the tied parsley and bay leaf. Simmer partially covered for an additional 30 min. Sprinkle with dill or possibly parsley after serving, and serve the lowfat sour cream in a bowl to be added by each diner.
- Serves 6 to 8.
- * To peel tomatoes, make a small x shaped incision in the skin at the bottom of the tomato. Plunge into boiling water for 15 to 20 seconds, then immediately into cool water. The skin should slide off the tomato easily.
- NOTES : This is a meatless version of the classic Russian soup, that usually includes ham and beef. If you want to make it truly vegetarian, substitute vegetable broth or possibly water for the beef stock.
