Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 onion (large, diced)
  • 2 garlic cloves (minced)
  • 6 cups vegetable stock
  • 1 lb beets (peeled & shredded)
  • 2 cups cabbage (shredded)
  • 3 carrots (peeled & shredded)
  • 2 potatoes (peeled & diced)
  • 3 tbsp dill (fresh, chopped)
  • 1 lemon (juice of)
  • salt & pepper to taste
  • sour cream or Greek yogurt (optional)

Instruction

  • Heat oil in a large pot over medium heat
  • Add onions and garlic, cooking until onions are softened and translucent, about 5 minutes
  • Add vegetable stock, and bring to a boil
  • Add beets, cabbage, and carrots
  • Bring back to a boil, then reduce heat to a simmer.
  • Cover and allow to simmer 15 minutes, or until all veggies are tender.
  • Add potatoes, cover, and simmer a further 15 minutes, or until potatoes are tender
  • Remove soup from heat and stir in lemon juice, dill, and season to taste with salt & pepper.
  • Serve with sour cream or Greek yogurt for garnish, along with more fresh dill