Serves 4-6
Prep time: 1 hour
2 teaspoons olive oil
2 medium onions, diced
2 stalks celery, diced
1 large clove garlic, minced
2 small carrots, diced
1/4 small cabbage, sliced
4 beets, peeled and cut into julianne strips
8 cups stock, beef or vegetable
1 teaspoon dill weed plus a pinch more for garnish
1 large bay leaf
Salt and Pepper to taste
3-4 tablespoons sour cream to garnish
Heat the oil in a large soup pot. Add the onions, celery, garlic, and
carrots. Saute until starting to brown. Add the cabbage, beets, stock,
dill, bay, salt and pepper. Bring to a boil, lower the heat, cover and
simmer until the vegetables are tender, about 45 minutes. Serve with a
dollop of sour cream and a sprinkle of additional dill weed.
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