Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(4)
Most Helpful

Strong flavor! Serve with a pastrami or corned beef sandwich for a great cool weather dinner!

Joycee Troyer March 11, 2008

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.

Kate57 November 29, 2007

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.

Koz April 05, 2005

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