Russian Soup
"This delicious soup recipe was given to me by a good friend from Louisiana about three years ago. Not only is it a great vegetable soup, it is low-fat, low calorie, and nutritious. I like to serve it with some good dark rye bread or a roll."
photo by Lorac
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 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)
directions
- Place sherry and 1/4 cup vegetable broth in saucepan with onions.
- Simmer 5-6 minutes.
- Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
- Cover and simmer for 10 minutes.
- Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
- Bring to a boil; lower heat and simmer for 25-30 minutes.
- Garnish with plain yogurt, if desired.
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Reviews
-
Strong flavor! Serve with a pastrami or corned beef sandwich for a great cool weather dinner! -
Loved this soup. It's a mouthful of wonderful flavors all coming together. The dollup of sour cream is a must in my book. I will look forward to having this often this winter. Thank-you for sharing this. -
I made this recipe and it took me back in time. My grandparent were Ukrainian immigrants and made a bourcht that tasted just like this. Wonderful!!! Something that I could truly appreciate,and you are right about serving with rye bread. -
Excellent! A balanced layering of vegetable, sweet and sour flavors. I made double the recipe using fat free beef broth. I added only half the black pepper and doubled the dill. DH had his with a dollop of sour cream and I enjoyed mine with butter rye bread for dunking. Thanks Janice for this delicious low fat soup.
RECIPE SUBMITTED BY
NoSpringChicken
United States
The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.
