Serves: 4
Total Calories: 388

1 tablespoon olive oil
8 ounces smoked bacon without the fat
1 1/2 cups shredded cabbage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mashed potato
3 1/2 cups chicken stock
1 pound roasted beet half julienned and the other half diced, liquid reserved
2 tablespoons red wine vinegar
salt and pepper to taste
2 tablespoons chopped fresh dill
sour cream and fresh dill sprigs to garnish

In a large, heavy stockpot, heat the oil over medium-high heat. Cook bacon until lightly browned, about 3–4 minutes. Fold in cabbage, onion, carrots, and celery and cook until transparent, about 6–8 minutes. Stir in the mashed potatoes, stock, reserved beet liquid, vinegar, salt, and pepper. Lower heat to medium and simmer soup, stirring occasionally, about 10–12 minutes. Add the beets and continue to cook 5 minutes. Stir in the dill. Ladle hot soup into individual soup bowls, dollop with sour cream and garnish with dill sprigs. Serve with thick slices of black bread and lots of butter.

Nutritional Facts:

Serves: 4
Total Calories: 388
Calories from Fat: 167

More Recipes from the Taste of Broadway Cookbook:
Gazpacho with Shrimp
Pasta e Fagioli
French Onion Soup
Sopa de Ajo
Chunky Potato Leek Soup
Boeuf Bourguignon
Bean and Tubetti Soup
Senegalese Soup
Zuppa de Broccoli
Russian Borscht
Traditional Chicken Noodle Soup
Garden Vegetable Soup