Ingredients

The following ingredients have 8 Servings
  • 1 medium onion, finely chopped
  • 2 carrots, shredded
  • 2 Tbsp oil
  • 1 Tbsp unsalted butter
  • 2 medium uncooked beets, shredded
  • 1/2 red bell pepper, cubed
  • 1 celery rib, chopped
  • 1 cup diced fresh tomatoes
  • 2 garlic cloves, minced
  • 32 oz chicken broth
  • 8 cups water
  • 2 bay leaves
  • 3 large potatoes, cubed
  • 4 cups green cabbage, shredded (1/2 head)
  • 2 tsp salt, or to taste
  • 1 tsp ground black pepper
  • ½ tsp granulated sugar
  • 2 tsp lemon juice
  • 2 Tbsp cilantro, chopped
  • 2 Tbsp dill, chopped
  • 2 Tbsp parsley, finely chopped

Instruction

  • Finely chop the onion and shred the carrots.
  • In a Dutch oven, over medium heat, heat the oil and butter. Add the onions and carrots and saute until tender, about 5 min.
  • Meanwhile, finely chop the celery, cube the pepper, grate the beets and dice the tomatoes.
  • Add to the Dutch oven and saute another 5 minutes, stirring as needed.
  • Mix in the garlic.
  • Add the broth, water, bay leaves, potatoes and bring to a soft boil.
  • Meanwhile, grate the cabbage.
  • Add the cabbage, salt, pepper and sugar to the soup.
  • Cook 12-15 minutes.
  • Once the potatoes and cabbage are tender, add the lemon juice and herbs.
  • Enjoy, friends.