Beet And Cabbage Borscht

Ready in 1 hour

Try this Beet And Cabbage Borscht recipe, or contribute your own. "Cabbage" and "Chicken" are two of the tags cooks chose for Beet And Cabbage Borscht.

Top-ranked recipe named "Beet And Cabbage Borscht"

5 avg, 1 review(s) 100% would make again

Ingredients

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1/2 c Unflavored yogurt; or sour cream
1 c Dry white wine
Black Pepper; freshly ground
4 c Unsalted chicken stock
Salt; to taste
1 lg Beet; (abt 8 oz); peeled and cut into fine julienne
1 tb Balsamic vinegar
1 sm Red onion; peeled, sliced
Generous pinch ground
1 lb Savoy cabbage; or green cabbage

Original recipe makes 4

Servings  

Preparation

Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9351) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Michel Richard

Calories Per Serving: 166 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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