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  Added: Nov 07, 2007  •  Visited (1204)  •  Print version Print this recipe (69)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Beet - Cabbage Soup
What You Need:
  • 4 teaspoons or cubes of beef bouillon concentrate
  • 1 small head of cabbage, shredded
  • 3 large beets, peeled and shredded
  • ╝ teaspoon caraway seeds, mashed
  • Dash of pepper
  • 4 cups water
  • 1 teaspoon salt
  • Sour cream
  • Lemon slices

  • How To Cook:
    1. Put the beef bouillon concentrate, cabbage, beets, caraway, pepper, and ╝ cup water in a covered casserole.

    2. Cook in the microwave oven, stirring occasionally, until the cabbage and beets are tender (about 10 minutes).

    3. Add the remaining water and salt and heat to a simmer (about 10 to 12 minutes).

    4. Serve with a spoonful of sour cream and a lemon slice as garnish for each bowl of soup.

    TIP:
        The beets will run just a bit and make the liquid slightly pink. For a redder, more colorful soup, substitute red cabbage for the white.
     
    To Serve: 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Finland
    Main Ingredient ╗ Vegetables ╗ Beet
    Main Ingredient ╗ Vegetables ╗ Cabbage
    Dish ╗ Soup

     





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