INGREDIENTS… makes 6 – 8 servings
4 – 5 medium size Beets
Onion
Carrots
Celery
Garlic Cloves
Salt & Pepper
Celery Salt
Oil
Cabbage
Bay Leaves
Chicken Broth
Garlic Salt, Onion Salt, Thyme & Dill (fresh or dry)
Potatoes
Parsley
Apple Cider Vinegar
Sour Cream or Plain Greek Yogurt
DIRECTIONS
Take 4 med size beets, scrub under cold water, place in a pot, cover with water and bring to a slight boil 30 – 40 minutes. Drain water, cool, peel off the skin and set aside.
Meanwhile…..In a Dutch oven add
1 onion chopped
4 carrots chopped
5 celery chopped
5 garlic cloves minced
1 – 2 TSP each salt, pepper, celery salt and 2 tbsp extra virgin olive oil and sweat out veggies till fragrant & onion caramelized. MED / HIGH HEAT & STIR OFTEN (@ 10 MINS)
Add 12 cups Water, 2 cups cabbage chopped/sliced
2 bay leaves, 2 tbsp chicken broth, 2 tsp EACH garlic salt, onion salt, Thyme, and Dill weed.
Bring to a boil, reduce to med/low heat and simmer 30 minutes, covered, stirring occasionally
turn heat down and Add beets to soup, and 2 cups of chopped potatoes,
1/2 cup chopped FRESH PARSLEY AND 1 cup FRESH DILL chopped
into pot – bring back up to a boil and reduce to med/ low and partially cover with a lid and
Simmer 30 minutes
add…1 tsp sugar and 2 tbsp Apple Cider Vinegar
Simmer 15 minutes
then a good topping of salt and pepper, sour cream or plain greek yogurt
