|Beef stock||4 Cup (64 tbs)|
|Beets||4 Large, peeled, shredded|
|Cabbage||1⁄2 Medium, shredded|
|Vinegar||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||2 Teaspoon|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Non fat yogurt||1 1⁄2 Cup (24 tbs)|
1) In a 3-quart saucepan, add in the beef stock and beets.
Cook covered for about 25 minutes until the beets become tender.
2) Mix in cabbage, vinegar, honey and soy sauce. Place the cover back and cook for another 10 minutes.
3) As the cabbage turns soft, add in the tomato puree and cook for about 15 minutes.
4) Serve the Fragrant Borscht in individual soup bowls, garnished with a dollop of yoghurt on each.