Beet And Cabbage Borscht
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
57
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Place the chicken stock, wine, cabbage, beets and onion in a large pot
2
Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally
3
Add the vinegar, cumin, salt and pepper
4
(This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days
5
) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled
6
Simmer over medium-high heat to reheat if presenting warm
7
Ladle into 4 soup bowls
8
Spoon on a generous dollop of yogurt
9
Serve immediately