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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A southwest twist to a Russian classic. Ingredients:
2 tablespoons olive oil |
3 -4 beets |
2 carrots |
5 baby red potatoes |
1 cup cabbage, shredded |
1 medium onion, chopped |
2 stalks celery, chopped |
1 medium green chili pepper, chopped |
3 garlic cloves, minced |
12 ounces chunky spaghetti sauce |
1 quart chicken broth |
kosher salt |
pepper |
sour cream (to garnish) |
Directions:
1. Wash beets and place in baking dish.
2. Wash and large chop carrots and potatoes and place in baking dish.
3. Toss beets, carrots, and potatoes with 1 tablespoon olive oil.
4. Bake at 350°F for 1 hour.
5. Sauté onion and celery in 1 tablespoon olive oil in 4 quart saucepan until translucent.
6. Remove from heat.
7. Chop roasted carrots and potatoes and add to pot.
8. Peel and chop the beets and save for later.
9. Add shredded cabbage, chopped onion, chopped celery, chopped green chili, minced garlic, 1/2 jar chunky spaghetti sauce to the pot.
10. Simmer for approximately 1/2 hour or until all vegetables are tender.
11. Add beets and simmer for 15 minutes.
12. Serve, garnished with sour cream.
13. Cooking time includes prep time.
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