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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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Ingredients
- 4 beets washed, peeled and grated
- 4 carrot(s) grated
- 1 onion(s) large, diced
- 8 tbsp Ghee
- 1 tbsp apple cider vinegar or red wine vinegar
- 1 tbsp honey
- 2 tbsp tomato paste
- 3-5 red potatoes diced in 1/4 inch cubes
- 10 cups broth
- 1/2 head cabbage shredded
- 2 tomatoes diced
- 2 bay leaves
- 1/2 tsp peppercorns, black ground
- 1/4 cup parsley fresh
- 5-6 cloves garlic pressed
- yogurt or creme fraiche
Ingredients
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Instructions
- Using a food processor, grate the beets and carrots. You can even use the food processor to dice your onion, if you wish.
- In a large soup pot, heat your ghee, then add in your beets, carrots, and onion and sauté.
- After 2 minutes, add the vinegar. Simmer for another 5 minutes before adding the honey and tomato paste. Continue to sauté for another 10 minutes.
- Add your broth or water, plus potatoes, bay leaves, black pepper, and salt (to taste). Simmer for another 10-15 minutes or until potatoes are tender and break with a fork.
- When the potatoes are tender, stir in your cabbage and simmer for 5 more minutes.
- Before serving, stir in chopped parsley and crushed garlic, and cover and let sit for 5-10 minutes to let all the flavors meld together. Garnish with fresh dill and yogurt or creme fraiche.
