Recipe - 06.

4 cups or 2 cans Beef Broth

4 medium beets, peeled and cut into 1/2 inch pieces

        or one 16-ounce can diced beets, drained

1 large or 2 small carrots, shredded

1 large or 2 small onions, chopped

1 large or 2 medium

        or 3-4 small potatoes, peeled and cut into 1/2 inch pieces*

2-3 cloves garlic, crushed or minced

1 6-ounce can tomato paste

1 tablespoon sugar, white or brown

1-2 tablespoons vinegar (red wine or apple cider)

1 teaspoon dried parsley

1/2 teaspoon dillweed

1 teaspoon salt ( skip if the beef broth has lots of sodium)

1/4 teaspoon pepper

1 bay leaf

2 cups shredded cabbage

Dairy sour cream

In a 3 1/2,4,or 5-quart crockery cooker combine beets, potatoes, carrots, onion, and garlic. In a bowl combine tomato paste, vinegar, brown sugar, parsley, salt, dillweed, pepper, and bay leaf. Add to cooker. Stir in beef broth. Cover. Cook on LOW for 7 1/2 - 9 1/2 hours or HIGH 3 1/2 - 4 1/2 hours If using low-heat, turn to high-heat setting. Stir in cabbage. Cover and cook 30 minutes longer on high-heat setting. Discard bay leaf. Ladle into bowls. Garnish with dollop of sour cream. Makes 6 servings.

*note - I used red potatoes and left the skins on.

**Serguei said it was very good. But suggested more broth and less cabbage. What I made was more a Stew than a Soup. Russians eat lots of soup. Serguei says one meal a day is soup with bread.

Still Hungry?                                                         (HOME)