Cabbage Soup #1
INGREDIENTS:
1 tb Butter 1/2 ts Tabasco Pepper Sauce
1 c Finely Chopped Onion 1/4 ts Salt
1/4 c Finely Chopped Celery Freshly Ground Black Pepper
1/4 c Chopped Celery Leaves - To Taste
3 c Peeled Beets Cut Into 1 1/2 ts Sugar
- Julienne 1 1/2 c Buttermilk
2 c Chicken Broth 2 ts Chopped Fresh Dill
1 tb Butter 1/2 ts Tabasco Pepper Sauce
1 c Finely Chopped Onion 1/4 ts Salt
1/4 c Finely Chopped Celery Freshly Ground Black Pepper
1/4 c Chopped Celery Leaves - To Taste
3 c Peeled Beets Cut Into 1 1/2 ts Sugar
- Julienne 1 1/2 c Buttermilk
2 c Chicken Broth 2 ts Chopped Fresh Dill
Cousin Walter and those who dined with him looked forward to this well-chilled light beet soup on warm days. Milk, plain yogurt, or a combination of the two can be used instead of buttermilk. ----------------------
Melt the butter in a medium saucepan. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden. Add the celery leaves and cook for 2 minutes longer. Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly.
Melt the butter in a medium saucepan. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden. Add the celery leaves and cook for 2 minutes longer. Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly.