Beet Cabbage Soup
|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|
|Plain yogurt||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
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.