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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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With beets, carrots, cabbage and tomatoes, this recipe is great for gardeners like myself. Not only is it delicious, its bright crimson color is eye-catching on the table. Ingredients:
2 cups chopped fresh beets |
2 cups chopped carrots |
2 cups chopped onion |
4 cups beef or vegetable broth |
1 can (16 ounces) diced tomatoes, undrained |
2 cups chopped cabbage |
1/2 teaspoon salt |
1/2 teaspoon dill weed |
1/4 teaspoon pepper |
sour cream, optional |
Directions:
1. In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired. Yield: 8 servings (2 quarts).
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