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Courses: Soup
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlUnsalted butter
1 cup 237mlShredded cabbage
3/4 lb 340g / 11ozRoasted onions - peeled, chopped,
  Reserving liquid
3 1/2 cups 829mlBeef broth
1 cup 237mlPot roast gravy - (leftover)
1 lb 454g / 16ozRoasted beets - peeled, julienned,
  Reserving liquid
2 cups 292g / 10ozDiced pot roast
2 tablespoons 30mlRed wine vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlChopped fresh dill
  Sour cream
  Dill sprigs

Recipe Instructions

In a large heavy sauce pan over moderate heat, melt butter, add cabbage and cook until wilted. Stir in onions and reserved liquid, the broth, the gravy, the beets and reserved liquid, the pot roast, the vinegar, and salt and pepper to taste. Simmer the soup, stirring occasionally, for 10 minutes.

Stir in the chopped dill. Ladle into warm bowls, spoon a dollop of sour cream onto each serving and garnish the soup with the dill sprigs.

This recipe yields 4 servings.

COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8805 broadcast 01-23-1997) - Downloaded from their Web-Site -


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