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Categories:
red beets russet potato yellow onion vegetable broth tomato paste green cabbage fresh dill dill red wine vinegar lemon juice sour cream lemon wedge salt
Viewed: 14 - Published at: 3 years agoIngredients
- 2 bunches red beets
- 34 lb russet potato, peeled and cut in half
- 1 large yellow onion, peeled and cut into quarters
- 32 ounces vegetable broth
- 1 tablespoon tomato paste
- 3 cups finely shredded green cabbage (about 1/4 small head)
- 14 cup chopped fresh dill, plus
- 3 tablespoons chopped fresh dill
- 1 tablespoon red wine vinegar, to taste
- 1 -2 tablespoon lemon juice, to taste
- sour cream, to taste
- lemon wedge
- salt, to taste
Method
- Remove tops from beets and set aside for another use.
- Peel beets and cut in half if larger than 2 inches in diameter.
- Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
- Process soup in batches in a blender until smooth and return to slow cooker.
- Take great care when blending hot liquids.
- Do not fill blender canister more than half full, and make sure that the top is securely attached.
- Before you are ready to serve, bury the cabbage in the puree.
- Cook on high, covered, for 45 minutes.
- Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
- In a separate bowl, mix remainder of dill with sour cream.
- Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.
