Beet and Cabbage Borscht

1. 1

   Place the chicken stock, wine, cabbage, beets and onion in a large pot.

2. 2

   Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally.

3. 3

   Add the vinegar, cumin, salt and pepper.

4. 4

   (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.)

5. 5

   To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled.

6. 6

   Simmer over medium-high heat to reheat if presenting warm.

7. 7

   Ladle into 4 soup bowls.

8. 8

   Spoon on a generous dollop of yogurt.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.