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 1/2 cups red cabbage, chopped
• 1 stalk celery, chopped
• 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
• 1 medium potato, peeled and diced
• 1 medium carrot, chopped