Beet And Cabbage Borscht Recipe

1. 1

   In a large saucepan cook the onion in the oil over moderately low heat, stirring, till it is softened, add in the garlic, the cuminseed, the cabbage, and the potato, and cook the mix, stirring, for 1 minute.

2. 2

   Add in the broth, 1/2 c. 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 min.

3. 3

   Divide the soup between 2 bowls and garnish it with the lowfat sour cream and the dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.