Russian Soup

• 3 tablespoons cooking sherry
• 2 (14 1/2 ounce) cans vegetable broth
• 1 medium onion, diced
• 1 (8 ounce) can diced beets, drained
• 1 medium carrot, chopped
• 1 1/2 cups red cabbage, chopped
• 1 stalk celery, chopped
• 1 medium potato, peeled and diced
• 1/2 teaspoon caraway seed
• 1/4 teaspoon black pepper
• 1/8 teaspoon dill weed
• 2 tablespoons cider vinegar
• 2 teaspoons raisins
• 1 (6 ounce) can apple juice
• 1 (8 ounce) can tomato sauce
• plain yogurt (optional)

1. Place sherry and 1/4 cup vegetable broth in saucepan with onions.
2. Simmer 5-6 minutes.
3. Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
4. Cover and simmer for 10 minutes.
5. Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
6. Bring to a boil; lower heat and simmer for 25-30 minutes.
7. Garnish with plain yogurt, if desired.

cooking sherry, vegetable broth, onion, beets, carrot, red cabbage, celery, potato, caraway seed, black pepper, dill weed, cider vinegar, raisins, apple juice, tomato sauce, yogurt

Taken from www.food.com/recipe/russian-soup-68373 (may not work)