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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 810 |
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This is great on a cold day and can be done on the stovetop or slow cooker! Ingredients:
3 medium beets, peeled and shredded |
3 carrots, peeled and shredded |
4 large potatoes, peeled and cubed |
1 tablespoon vegetable or olive oil |
1 medium onion, chopped |
1 (6 ounce) can tomato paste |
3/4 cup water |
1/2 medium head cabbage, shredded |
1 (8 ounce) can diced tomatoes, drained |
3 cloves garlic, minced |
salt and pepper to taste |
1 1/2 teaspoon white sugar |
1/2 cup sour cream, for topping(or more if you like lots!) |
2 tsp of dill (adjust to taste) |
Directions:
1. Fill a stewing pot halfway with beef or vegetable stock (about 2 quarts), and bring to a boil.
2. Add the beets, and cook until they have lost their color
3. Add the carrots and potatoes, and cook until tender, about 15 minutes
4. Add the cabbage, and the can of diced tomatoes
5. Heat the oil in a skillet over medium heat
6. Add the onion, and cook until tender
7. Stir in the tomato paste and water until well blended.
8. Transfer to the pot
9. Add the minced garlic to the soup, cover and let simmer for 5 minutes
10. Season with salt, pepper,sugar and dill
11. Ladle into serving bowls, and garnish with sour cream
12. **NB** If you use a slow cooker to make this 1. preheat the stock as this saves heating time 2. pour into slow cooker 3. add everything at once and let simmer away all day
13. ENJOY!
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