Dilled Borscht
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There are as many recipes for this Russian and Polish soup as there are spellings of its name. Borscht can be thick or thin, meat or meatless, and can be served hot or cold. This soup is usually made with beets, and topped with sour cream. The most authentic recipes are made with a fermented liquid called "Kvas," brewed from rye bread, water, sugar, yeast and flour. INGREDIENTS 2 cups shredded raw beets 4 cups beef broth 1 medium-size onion, sliced 1/4 cup red wine vinegar 1 tablespoon honey 1/2 small cabbage, shredded, about 3 cups 1/3 cup chopped fresh dill Salt, optional Freshly ground black pepper, to taste Additional vinegar, optional Cooked and cubed potato, for garnish Plain yogurt, for garnish Dill sprigs, for garnish Combine the beets, broth, onion, vinegar, and honey in a large saucepan. Bring the mixture to boiling over medium heat. Cover the saucepan, lower the heat and simmer for 20 minutes. Add the cabbage, cover the saucepan and simmer for 10 minutes more, or until the cabbage and beets are tender. Stir in the dill. Add salt, if you wish, the pepper and, if necessary, additional vinegar. Ladle the soup into 4 individual soup bowls and top each with some of the potato, a dollop of the yogurt, and the dill sprigs. Makes 4 servings NUTRIENT VALUE PER SERVING - 93 calories, 4 g protein, 1 g fat, 18 g carbohydrate, 887 mg sodium, 0 mg cholesterol