Quantities Ingredients
1 small
|
Yellow onion, sliced into half moons
|
2 cloves
|
Garlic
|
1 lb.
|
Beets, shredded with food processor or peeled
and cut into matchsticks
|
2
|
Medium red potatoes, shredded with food processor
or cut into matchsticks
|
2 large
|
Carrots, shredded with food processor or peeled
and cut into matchsticks
|
2 Tbsp.
|
Olive oil
|
1/2 head
|
Red or white cabbage, sliced into small pieces
|
4 c.
|
Vegetable stock
|
2 Tbsp.
|
Lemon juice
|
Salt
| |
Black pepper
| |
Sour cream
|
Preparation Procedures:
1. Saute onions and garlic in olive oil with a pinch of salt in a large soup pot for 2 minutes. Add beets, carrots, and potato, another pinch of salt, and stir.
2. In a separate pot, bring vegetable stock to boil. When vegetables are soft, about 5 minutes, add cabbage and hot stock. Bring mixture a boil and simmer, covered, 20 to 30 minutes.
3. Season with salt and pepper. Add lemon juice. Serve hot or cold with additional pepper and sour cream.
Yield: 6 servings