Beet And Cabbage Borscht Recipe

• 1 x onion minced
• 1 Tbsp. vegetable oil
• 1 x garlic clove chopped
• 1/2 tsp cuminseed
• 2 c. minced cabbage (about 1/2 lb.) a 6-oz boiling potato peeled and grated course
• 2 c. beef broth a 16-oz jar whole beets liquid removed, reserving the liquid, and shredded
• 1 Tbsp. red-wine vinegar or possibly to taste, up to 2 lowfat sour cream or possibly plain yogurt for garnish if you like chopped fresh dill for garnish if you like

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. 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. Divide the soup between 2 bowls and garnish it with the lowfat sour cream and the dill.
4. Makes about 5 c., serving 2.

onion, vegetable oil, garlic, cuminseed, cabbage, beef broth, redwine vinegar

Taken from cookeatshare.com/recipes/beet-and-cabbage-borscht-83051 (may not work)