Source: dLife

Russian cabbage soup with turnip, beets and topped with a dollop of sour cream.

Servings

2 medium onions , sliced
1 tbsp margarine , (or butter)
7 cup low sodium vegetable broth
16 oz whole canned unsalted tomatoes , undrained and coarsely chopped
6 cup fresh red cabbage, chopped
4 fresh whole beets , peeled and cubed
1 cup sliced carrots
1 cup fresh cubed turnips
1 cup Potatoes, fresh, with skin, diced
1 tbsp cider vinegar
1 pinch salt and pepper , (to taste)
8 tbsp fat free sour cream

1 Saute onions in margarine in Dutch oven until tender, about 5 minutes. Add stock, vegetables, and vinegar; heat to boiling.
2 Reduce heat and simmer, uncovered, 20 to 30 minutes; season to taste with salt and pepper.
3 Top each bowl of soup with a tablespoon of sour cream.

Use red or green cabbage, fresh or canned beets in this savory soup.