Ingredients:
3 tablespoons cooking sherry
2 (14 1/2 ounce) cans vegetable broth
1 medium onions, diced
1 (8 ounce) cans diced beets, drained
1 medium carrots, chopped
1 1/2 cups red cabbage, chopped
1 stalk celery, chopped
1 medium potatoes, peeled and diced
1/2 teaspoon caraway seeds
1/4 teaspoon black pepper
1/8 teaspoon dill weed
2 tablespoons cider vinegar
2 teaspoons raisins
1 (6 ounce) cans apple juice
1 (8 ounce) cans tomato sauce
plain yogurt (optional)
Directions:
Place sherry and 1/4 cup vegetable broth in saucepan with onions.
Simmer 5-6 minutes.
Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
Cover and simmer for 10 minutes.
Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
Bring to a boil; lower heat and simmer for 25-30 minutes.
Garnish with plain yogurt, if desired.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.