Equipment
- Large pot
- Cutting Board
- Knife
Adjust Servings
Ingredients
- 1 Tbsp olive oil
- 1 onion diced
- 3 cloves garlic crushed
- 1 carrot peeled & diced
- 1 celery stalk diced
- 1 bell pepper de-seeded & diced
- 4 cups vegetable stock
- 1 1/2 cups red cabbage
- 1/2 apple shredded
- 3 raw beets peeled & shredded
- 3 Tbsp dill chopped, fresh or substitute 1 Tbsp dried
- 2 Tbsp tomato paste
- 2 bay leaves
- 1 Tbsp pickle juice
- 2 tsp coriander ground
- salt and pepper to taste
- sour cream optional
Instructions
- In a large pot on medium-high heat, cook oil, onions, garlic, carrots, celery and bell pepper until soft, about 2 – 3 minutes.
- Add all the remaining ingredients, and bring to a boil. Reduce the heat to a simmer, partially cover with a lid, and let cook until the beets are soft, about 15-20 minutes. Remove the bay leaves before serving.
Nutrition
Sodium: 1083mg | Calcium: 38mg | Vitamin C: 64mg | Vitamin A: 4522IU | Sugar: 10g | Fiber: 3g | Potassium: 355mg | Calories: 102kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 4g | Protein: 2g | Carbohydrates: 17g | Iron: 1mg
