Source: Vegetarian Holiday Feasts

This is a low-fat version of the classic Russian winter soup. It can be served as a meal with a hearty rye bread.
Serves: 8
Prep Time: 20 minutes
Cook Time: 20 minutes


4 medium beets, with chopped greens
1 tablespoon canola oil
1 large onion, diced
1 teaspoon seasalt
3 medium carrots, cubed
2 medium potatoes, cubed
6 medium garlic cloves, chopped
1/4 teaspoon caraway seeds, crushed
8 ounces tomatoes, canned or fresh, chopped
6 cups warm water
1 cup cabbage, chopped
3/4 cup nonfat yogurt, (optional)
1/4 cup chives, sliced (garnish)

Rinse the beets and cut greens off the roots. Set beet greens aside. Drop the beet roots into boiling water for 1 minute (to help remove skins). Allow to cool, then peel.

Heat a large saucepan over medium heat and add oil. Saute onion with salt for 2-3 minutes, until onions appear slightly golden.

Cut the carrots, potatoes, and two of the beets into small cubes. Grate the other two beets. Add carrots, potatoes, cubed and grated beets, garlic and crushed caraway seeds to saucepan. Saute for 1-2 minutes.

Add tomatoes and water, bring to a boil. Reduce heat and simmer for 10 minutes. Add cabbage and beet greens to soup, and simmer for another 10 minutes.

Spoon 2 tablespoons of yogurt onto each serving and garnish with chives.