Ingredients
- 2 tablespoons olive oil
- 4 finely chopped garlic cloves
- 1 large diced onion
- 3 stalks chopped celery
- 3 or 4 diced potatoes
- 1 cup sliced carrots
- 1 cup diced beetroot
- 3 cups diced beets (peeled)
- 3 cups shredded red cabbage
- 4 cups Organic Beef Bone Broth
- 2 tablespoons tomato paste
- 1 teaspoon celery seed
- ½ teaspoon cayenne
- ½ cup chopped fresh dill
- Salt and pepper to taste
- Garnish: dollop of sour cream or plain yogurt
Method
- Heat oil in a large pot over medium heat.
- Add the onions, celery and garlic, stirring for 5 to 6 minutes.
- Then add potatoes, beetroot, carrots, beets and cabbage, stirring to coat.
- Add broth and tomato paste, then seasonings and dill.
- Cover and simmer on low heat for about 25 minutes or until vegetables are tender.
- To serve, top with a generous spoonful of sour cream or plain yogurt.
