- 1 onion, chopped
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1/2 teaspoon cuminseed
- 2 cups chopped cabbage (about 1/2 pound)
- a 6-ounce boiling potato, peeled and grated course
- 2 cups beef broth
- a 16-ounce jar whole beets, drained, reserving the liquid, and shredded
- 1 to 2 tablespoons red-wine vinegar, or to taste
- sour cream or plain yogurt for garnish if desired
- minced fresh dill for garnish if desired
- In a large saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the garlic, the cuminseed, the cabbage, and the potato, and cook the mixture, stirring, for 1 minute. Add the broth, 1/2 cup water, the beets with the reserved liquid, the vinegar, and salt and pepper to taste, bring the liquid to a boil, and simmer the soup, covered partially, for 25 minutes. Divide the soup between 2 bowls and garnish it with the sour cream and the dill.