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.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 3  tablespoons cooking sherry
• 2 (14 1/2ounce) 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

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.