Beet And Cabbage Borscht

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Ingredients

4 cups unsalted chicken stock

1 cup dry white wine

1 pound (about 6 cups) Savoy or green cabbage, cored and shredded

1 large (about 8 ounces) beet, peeled and cut into fine julienne

1 small red onion, peeled and thinly sliced

1 tablespoon balsamic vinegar

Generous pinch of ground cumin

Salt and freshly ground black pepper to taste

Unflavored yogurt or sour cream (about 1/2 cup)

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