Beet and Cabbage Borscht
Ingredients
- 4 cups unsalted chicken stock
- 1 cup dry white wine
- 1 pound (about 6 cups) Savoy or green cabbage, cored and shredded
- 1 large (about 8 ounces) beet, peeled and cut into fine julienne
- 1 small red onion, peeled and thinly sliced
- 1 tablespoon balsamic vinegar
- Generous pinch of ground cumin
- Salt and freshly ground black pepper to taste
- Unflavored yogurt or sour cream (about 1/2 cup)
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