Cold Cabbage Soup
(from Jane Brody’s Good Food Book)
2 cups broth
1 cup finely shredded green cabbage
1 Tb. snipped fresh dill
1 Tb. prepared mustard
1 tsp. sugar
½ medium cucumber, cored to remove seeds, and finely diced
2 cups buttermilk or low-fat yogurt (thinned with water if necessary)
2 Tb. minced parsley
In a medium saucepan, heat the broth, add the cabbage, and simmer for 5 minutes.
Remove the pan from the heat, and stir in the dill, mustard, and sugar. Then add the cucumber and buttermilk. Chill well before serving. Taste to adjust seasonings and garnish with the parsley.
from Susan Tornheim
Comments (0)
You don't have permission to comment on this page.