Recipes / Cabbage

Russian Vegetable Soup

In a heavy 2-quart saucepan combine:

1 1/2 cups water
1/2 cup tomato sauce
1/2 cup thinly sliced potatoes
1/2 cup thinly sliced carrots
1/2 cup chopped onion
1/4 cup diced celery
1/2 teaspoon caraway seed
1/2 teaspoon dried dill weed

Bring to boil over high heat; reduce heat to low. Cover; cook for 30 minutes.

Add:

1 cup shredded cabbage
1 cup sliced beets, with juice
1 1/2 teaspoons honey
1 tablespoon cider vinegar

Bring to a boil; reduce heat to low and simmer 30 minutes more. Serve hot.

Serves 2.

From “Healthy Cooking For Two (Or Just You),” Frances Price, R.D., 1995.

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