Russian Borscht

• Vegetable cooking spray
• 8 c Finely chopped cabbage
• 2 c Chopped onion
• 63 oz Low-sodium chicken broth, (6 cans)
• 1 ts Cream of tartar
• 3 c Diced unpeeled round red potato
• 2 1/2 c Peeled diced fresh beets
• 32 oz Diced peeled tomatoes, (2 cans) undrained
• 2 ts Dried whole dillweed
• 3/4 c Low-fat sour cream

Instructions

1. 1

   Coat a large nonstick skillet with cooking spray; place over medium heat until hot.

2. 2

   Add cabbage and onion; saute 8 minutes or until crisp-tender.

3. 3

   Remove from heat; set aside.

4. 4

   Combine chicken broth and cream of tartar in an 8-quart Dutch oven or stockpot, and stir well.

5. 5

   Add potato and beets; bring to a boil.

6. 6

   Reduce heat, and simmer, uncovered 20 minutes or until tender.

7. 7

   Add cabbage mixture, tomatoes, and dillweed; stir well, and bring to a boil.

8. 8

   Reduce heat, and simmer, uncovered, 10 minutes.

9. 9

   Yield: 4-1/2 quarts (serving size: 1-1/2 cups soup and 1 tablespoon sour cream).

10. 10

    Serving Ideas : Serve with sour cream.

11. 11

    NOTES : Carol Perez, of Willits, California, reduced the butter and cream in this classic Russian soup to suit her healthier lifestyle.