Ingredients
1 onion, chopped
4 tbsp butter
5 raw beets, cubed
1 carrot, cubed
2 tbsp dried celery and leaves (or 3 stalks of celery, chopped)
6 cups vegetable or chicken broth
1 tbsp apple cider vinegar
2 tbsp dried dill
1¼ cup shredded cabbage
Salt and pepper to taste
Cayenne pepper or a dash of hot sauce (optional)
Yogurt (optional)
1 onion, chopped
4 tbsp butter
5 raw beets, cubed
1 carrot, cubed
2 tbsp dried celery and leaves (or 3 stalks of celery, chopped)
6 cups vegetable or chicken broth
1 tbsp apple cider vinegar
2 tbsp dried dill
1¼ cup shredded cabbage
Salt and pepper to taste
Cayenne pepper or a dash of hot sauce (optional)
Yogurt (optional)
Directions
Melt butter in saucepan. Add onions. Cook on low heat until translucent and keep stirring.
Add beets, carrots, cabbage and celery. Cook for 5 minutes.
Add broth, vinegar and dill. Bring to a boil. Season with salt, pepper and cayenne pepper (if desired).
Reduce heat and simmer for 40 minutes until the vegetables reach the desired level of tenderness.
Ladle into bowls, dollop with yogurt and serve with crusty bread.
From the kitchen of Angela MacDougall
Article: And the Beet Goes On !
Melt butter in saucepan. Add onions. Cook on low heat until translucent and keep stirring.
Add beets, carrots, cabbage and celery. Cook for 5 minutes.
Add broth, vinegar and dill. Bring to a boil. Season with salt, pepper and cayenne pepper (if desired).
Reduce heat and simmer for 40 minutes until the vegetables reach the desired level of tenderness.
Ladle into bowls, dollop with yogurt and serve with crusty bread.
From the kitchen of Angela MacDougall
Article: And the Beet Goes On !
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