A hearty satisfying Russian soup, that is traditionally enriched with a dollop of sour cream just before serving. You could use yogurt instead!
Author: Martha | Simple Nourished Living
2mediumonions, peeled and thinly sliced into half moons
2cans(10-1/2 ounces each) condensed beef broth
2broth cans of water
5cupscoarsely shredded green cabbage (1 small head)
2mediumcarrots, peeled and sliced
1stalk celery (with leaves), sliced
2mediumtomatoes, coarsely chopped
1teaspoonsalt and freshly ground pepper to taste
Sour cream or Nonfat plain Greek yogurt, if desired
Dill weed or parsley, if desired
Place the olive oil in a Dutch oven or soup pot over medium heat. Add the onions and cook, stirring occasionally, until tender.
Add the beef broth, water, cabbage, carrots, potatoes and celery. Bring the mixture to a boil over medium-high heat and then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
Stir in the tomatoes, salt and pepper, and simmer, uncovered, about 10 minutes.
Top each serving with a dollop of low fat sour cream or plain Greek yogurt. Garnish with dill weed and/or parsley, if desired.