Makes 6 servings

Hearty flavors of beets, cabbage, tomatoes, and red wine make this soup taste rich.

• 1 sliced red onion
• 6 cups regular-strength chicken broth
• 2 cups packed shredded red cabbage
• 2 tablespoons salad oil
• 2 pounds beets, scrubbed, tops and root ends trimmed, and beets cut into matchstick-size pieces
• 3/4 cup dry red wine, or 3/4 cup regular strength chicken broth and 2 tablespoons red wine vinegar
• 1 can sliced stewed tomatoes
• poached eggs
• 1 to 1 1/2 cups unflavored yogurt

• In a 5- to 6-quart pan over medium-high heat, stir onion in oil until golden, about 10 minutes. Stir in beets, cabbage, and broth. Bring to a boil, then reduce heat and simmer, covered, until beets are barely tender when pierced, about 20 minutes.
  
• Stir in wine, then tomatoes and their liquid. Return to a simmer and cook, covered, 10 minutes more. Ladle soup into bowls, then top with eggs. Offer yogurt to add to taste.