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Beet Cabbage Soup

Microwaverina's picture
Ingredients
  Instant beef bouillon 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Boiling water 1 1⁄2 Cup (24 tbs)
  Canned shoestring beets 16 Ounce (1 Can)
  Coarsely shredded cabbage 1⁄2 Pound (2 Cups)
  Finely chopped onion 3 Tablespoon
  Sugar 1 Teaspoon
  Vinegar 1 Tablespoon
  Plain yogurt 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
Directions

1. Stir beef bouillon, water, beets (with liquid), cabbage, onion and sugar in 1 1/2-quart casserole. Cover tightly and microwave on high (100%) 5 minutes; stir. Cover and microwave until cabbage is tender, 7 to 9 minutes longer.
2. Stir in vinegar; refrigerate until chilled. Top each serving with spoonful of yogurt.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Cabbage

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