2 cups thinly-sliced green cabbage
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
One medium onion, coarsely chopped (about 1 cup)
4 cups non-fat, reduced-sodium beef or chicken broth, divided
Two cans (15 ounce each) chopped or sliced beets
2 tablespoons tomato paste
2 teaspoons red wine vinegar
2 cups reduced- or non-fat sour cream
Salt and freshly ground black pepper, to taste
1-2 teaspoons fresh lemon juice, or to taste
4 tablespoons finely-minced fresh chives, for garnish
Put cabbage, celery, carrots and onion in a large pot. Pour in 1/2-cup broth, bring to a simmer and cook gently until vegetables soften, about five minutes.
Stir in beets and their liquid, 1-3/4-cup broth and tomato paste. Cover and simmer ten minutes. Stir in vinegar.
Remove 1-cup of the beets and set aside to cool. Add remaining broth to soup and pureé in blender or food processor until smooth.
Gradually add sour cream and blend until smooth. Add salt, pepper and lemon juice to taste. Dice cooled beets and stir into soup.
Chill soup, covered, until just barely cold. (If too cold, its subtle taste won`t be appreciated.) Serve soup with chives sprinkled on top for garnish. (Soup may be stored refrigerated up to four days but should be left standing to take off chill before serving.)
Recipe makes eight servings.
Nutrition information per serving:
Exchanges: 4 Vegetable