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Beet Soup

 
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Yield: 2 Quarts

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Work: 15 Minutes

 
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Total: 1.25 Hours

 

Ingredients:

  • 2 Cups Beets, shredded

  • 2 Cups Cabbage, shredded

  • 2 Cups Carrots, shredded

  • 2 Cups Onion, chopped

  • 4 Cups Anything Stock

  • 1 Tbsp Salt

Tools:

  • Knife

  • Cutting Board

  • Peeler

  • Measuring Cup

  • Measuring Spoons

  • Pot with Lid

  • Airtight Container

  • Spoon

How to:

  • In a large Pot, combine Beets, Carrots, Onion, and Stock, then bring to a boil and reduce to a simmer. Cook for 30 minutes.

  • Add Cabbage and cover, then cook for roughly 30 minutes, until Cabbage is tender. Season with Salt to desired flavor.  

Storage:

  • Can last for at least 5 days in the fridge in an airtight container.

Bonus!

  • Add Potatoes or other Vegetables you have or prefer.

  • Add Honey or Apple Butter to sweeten.

  • Add Red Wine Vinegar for some acidity.

  • Add Yogurt to individual portions.