Russian Soup - cooking recipe

Ingredients

3 tablespoons cooking sherry
2 (14 1/2 ounce) cans vegetable broth
1 medium onion, diced
1 (8 ounce) can diced beets, drained
1 medium carrot, chopped
1 1/2 cups red cabbage, chopped
1 stalk celery, chopped
1 medium potato, peeled and diced
1/2 teaspoon caraway seed
1/4 teaspoon black pepper
1/8 teaspoon dill weed
2 tablespoons cider vinegar
2 teaspoons raisins
1 (6 ounce) can apple juice
1 (8 ounce) can tomato sauce
plain yogurt (optional)

Preparation

Place sherry and 1/4 cup vegetable broth in saucepan with onions.
Simmer 5-6 minutes.
Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
Cover and simmer for 10 minutes.
Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
Bring to a boil; lower heat and simmer for 25-30 minutes.
Garnish with plain yogurt, if desired.