This soups has very delicate flavor, yet is hearty enough to stand as it’s own meal with a little crusty bread!!!
2 Tbsp. olive oil
1 large onion, diced (about 1 cup)
½ red bell pepper, diced
2 medium carrots, diced (about 1 cups)
3 medium potatoes, diced to ½ inch cubes
1medium beet –grated
2 cups shredded cabbage
7 cups Chicken Broth
1 can (about 15 oz.) white beans, rinsed and drained
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
½ lemon juice
1/3 tsp. black pepper
Salt to taste
Sour cream (optional)
Heat the oil in a pot over medium heat. Add the onions, carrots, bell pepper, cook for 2-3 minutes, add beets, potatoes and cabbage, mix and cook for another 3-4 minutes or until the vegetables are tender.
Add the broth and beans, heat to a boil. Reduce the heat to medium-low and cook for 20 minutes
Stir in the lemon juice, dill and parsley and heat through. Season to taste.
Serve with sour cream.
This post was written by Inessa , the creator of GrabandgoRecipes. Want to share GrabandgoRecipes with your friends and family? Click the ‘like’ or tweet button to the left and spread the love! Thanks so much and God Bless!
made this for my husband who is Russian because he has a cold. really pleased with how it turned out.