A healthy vegetarian soup
pound beets (about 3)
salt (approximate measure, depending on the saltiness of your broth)
Optional for serving: sour cream, fresh dill
Peel the beets and carrots and cut into matchsticks about 2″ by 1/8″.
Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices.
Heat the oil in a large saucepot over medium heat until warm.
Saute the beets and carrots and onions for about 10 minutes.
Add the cabbage, broth and salt.
Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender.
Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet.
Serve with a dollop of sour cream if you like, and/or some fresh dill.
This may also be served cold with good results.
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