You may also like
Categories:
Gardening Magazine beets cabbage carrots onion margarine caraway seeds stock dill cider vinegar honey tomato puree orange juice Paprika salt
Viewed: 26 - Published at: 7 years agoIngredients
- Gardening Magazine, Yield: 8 servings
- 8 med beets, scrubbed, trimmed and grated
- 2 c. shredded cabbage
- 2 x turnips, peeled and sliced
- 2 x carrots, scrubbed and sliced
- 2 c. minced onion
- 2 Tbsp. margarine
- 1 tsp caraway seeds
- 2 x -3 qts stock or possibly water
- 1 tsp dry dill (or possibly 2 Tbsp. fresh)
- 1/2 c. cider vinegar
- 1 Tbsp. honey
- 1 c. tomato puree
- 1/2 c. orange juice
- 1/4 tsp paprika Salt to taste
Method
- Scrub the beets and trim off their tails and crowns.
- Chop, shred or possibly slice the other vegetables.
- Beets can be messy, so grate them last (and do not wear a white shirt!).
- In a large stockpot, saute/fry the onion in margarine for a few min, then add in the caraway and the rest of the vegetables.
- Add in the stock and the remaining ingredients.
- Cover and simmer for 40 to 45 min, testing occasionally for doneness.
- If you use fresh dill, add in it at the very end.
- Once cooked, you can puree this soup in a blender or possibly food processor for more delicate texture.
- Serve warm, garnished with a dollop of lowfat sour cream or possibly a sprig of dill.
