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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Delicious, hearty soup shared by student from Ukraine during an international cooking demonstration while I was in grad school. No recipe but she graciously prepared the soup again for me in her kitchen while I estimated amounts. Despite initial reservations, my children love it. Even better when reheated as flavors blend more. Ingredients:
2 fresh beets, diced |
3 carrots, peeled and chopped |
3 medium potatoes, peeled and diced |
2 stalks celery, chopped |
1 small cabbage, cored and chopped |
1/2 green bell pepper, seeded and chopped |
1 (16 ounce) can diced tomatoes, undrained |
4 quarts chicken stock |
2 bay leaves |
2 cloves garlic (optional) |
1/2-1 cup beans, of your choice (optional) |
salt, to taste |
pepper, to taste |
Directions:
1. In large kettle containing broth, add beets, carrots, and celery; simmer 15 minutes.
2. Add cabbage, bell pepper, tomatoes, potatoes, garlic, beans, and salt and pepper to taste; simmer 15 minutes or until potatoes are tender.
3. Serve hot with sour cream.
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