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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Rinse the beets, place it in a large saucepan, and add water to cover. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets. Peel and shred in a food processor with the cheese grater attachment or shred with a cheese grater
- Heat oil in a large stockpot and sauté the onions, carrots, and the garlic in water and cook about 5 minutes. Add tomato paste, and stir until evenly distributed and coated. Add 1/4 cup water along with about 1/2 tsp salt. Stir to combine, cover and reduce heat to medium and simmer for 5 minutes.
- Add the cabbage, potatoes, broth, remaining water, sweetener, bay leaves, and the pepper and remaining salt, return to a boil, cover, and simmer on low for another 30-40 minutes, stirring a couple of times (if the soup is too thick you can add more liquid, but I like it thick and chunky).
- Add the shredded beets 5 minutes before the end of the soup cooking.
- Add the lemon juice. Adjust salt and pepper at this point as well. If you like the soup a little tangier add another tbsp of lemon juice.
- Serve with chopped fresh dill, crushed garlic, sour cream, and black Russian bread. For the vegan version, skip the sour cream.
Cook Times
Ingredients
Ingredients
- 2 pound beet for 10 servings - 5 medium raw beets
- 5 clove garlic large cloves minced
- 8 ounce carrot for 10 servings - 2-3 small, peeled and cut into about 1/8 " quarter circles
- 1 onion medium, diced
- 8 1/4 cup water for 10 servings - divided (using 1/4 cup 1st, then 6 cups)
- 2 pound green cabbage for 10 servings - 1 medium cabbage, shredded to thin pieces
- 6 cup vegetable broth low/no sodium
- 5 tablespoon tomato paste
- 4 bay leaf
- 1 1/2 teaspoon Kosher salt divided
- 1/2 teaspoon ground black pepper
- 1 tablespoon date sugar or regular sugar, or monkfruit or any other sweetener. start with 1 and add another 1 if needed
- 1 pound white potato for 10 servings - 2 potatoes, diced into 1/2 inch cubes
- 3 tablespoon fresh lemon juice start with 3 Tbsp and add another if needed
For Serving
- 1 bunch fresh dill
- 8 clove garlic
- sour cream optional
Cooking Tools Required
Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Stock pot or >5 Qt potReheating/Serving Instructions
- Top stove - Let the soup boil for at least one minute. Turn the heat down to medium-low and let the soup simmer for a few minutes. - Microwave - Place the soup in the microwave. To prevent splatter and encourage even heating, cover the soup with plastic wrap or a microwave-safe splatter cover. Reheat for approximately one minute, quickly stir and reheat for a little longer if it's not warm enough.
Nutrition
Calories: 86kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 837mg | Potassium: 532mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4208IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 2mg
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