- Serves: 6 to 8
- Ingredient Notes: Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 240 cal
- 7g fat (0.5g sat)
- 0mg chol
- 680mg sodium
- 37g carb
- 6g fiber
- 10g sugars
- 9g protein
Ingredients
- 4 small to medium beets
- 3 tablespoons high-heat oil or butter
- 2 yellow onions, finely chopped
- 1 carrot, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 quarts beef or vegetable broth
- 1/2 head cabbage, shredded
- 1 turnip, peeled and shredded
- 1 celery root, peeled and shredded
- 3 to 4 red potatoes, diced
- 2 tablespoons chopped fresh dill, plus extra for serving
- 2 teaspoons red wine vinegar or lemon juice
- Salt and pepper, to taste
- Sour cream, for garnish
Directions
Wrap beets in foil and bake at 400° F for 1 hour or until fork tender. Cool and slip off the skins. Coarsely grate with a grater blade in a food processor or on a box grater.
In a heavy pot, heat oil or butter over medium heat. Sauté onions, carrots and garlic for 5 minutes or until onions are tender and lightly golden. Stir in tomato paste and sugar and cook for 1 minute more. Pour in stock and blend well with onion mixture.
Add cabbage, turnips, celery root and potatoes and simmer for 10 minutes. Stir in beets and cook for 5 minutes more. Stir in dill and vinegar or lemon juice. Season with salt and pepper.
Serve garnished with sour cream and chopped dill, and pass the pepper mill.
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