Ingredients:
2 tbsp. olive oil
4 red beets peeled and ½ inch diced
2 carrots ½ inch diced
1 large russet potato peeled and ½ inch diced
½ small green cabbage thinly sliced
2 cloves garlic minced
4 cups vegetable broth
4 cups beef broth
2 tbsp. chopped fresh dill
2 tbsp. fresh lemon juice fresh
1 tsp. lemon zest
1 bay leaf
salt and black pepper to taste
sour cream, for serving
Equipment:
large stockpot
Instructions:
1. In large stockpot, heat olive oil over medium-high heat. Add beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
2. Add garlic and cook for a half-minute.
3. Pour in broth and add bay leaf. Simmer uncovered for 20-25 minutes or until beets and carrots are tender.
4. Take out bay leaf. Stir in dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
5. Serve with a dollop of sour cream and additional fresh dill.
*Great Great Grandmother Agatha’s recipe
© 2021, Kenneth Koziol. All rights reserved.