Recipe - Beet And Cabbage Borscht

4 cup Unsalted chicken stock
1 cup Dry white wine
1 pound Savoy or green cabbage
(abt 6 cups); cored,
shredded
1 lg Beet (abt 8 oz); peeled,
and
Cut into fine julienne
1 small Red onion; peeled, cut or sliced up
thin
1 tablespoon Balsamic vinegar
Generous pinch of ground
cumin
Salt; to taste
Freshlyground black pepper;
to taste
One half cup Unflavored yogurt or sour
cream

Place the chicken stock, wine, cabbage, beets and onion in a large
pot. Bring to a boil, reduce heat and simmer until vegetables are
tender, for about 30 minutes, stirring occasionally. Add the vinegar,
cumin, salt and pepper. (This can be prepared ahead, cooled, covered
and set aside at cool room temperature for several hours or
refrigerated for several days.)

To serve, remove from the refrigerator for about 30 minutes before
serving if presenting chilled. Simmer over mediumhigh heat to reheat
if presenting warm. Ladle into 4 soup bowls. Spoon on a generous
dollop of yogurt. Serve immediately. This recipe yields 4