Sort ingredients
teresakendrick
QR Code
Listen
Pdf
Grate carrots and beets and finely dice onions. Finely slice bell peppers if you are using them (optional).
Slice potatoes in ¼ inch thick pieces and finely slice ½ head of cabbage.
Fill a large soup pot with 10 cups of chicken broth and bring to a boil. Add potatoes and cook 15-20 minutes or until potatoes are almost cooked.
When the potatoes are almost cooked and you can smoothly pierce them with a butter knife, add cabbage and continue to cook 5 minutes.
While potatoes are cooking, in a large skillet over medium/high heat, add 4 Tbsp olive oil. Sauté your beets, carrots, onions and bell pepper (optional). Stir in 5 Tbsp ketchup when veggies are almost done cooking, add sautéed veggies to the soup pot.
Add 2 Tbsp of Bouillon paste, 4 Tbsp of lemon juice, ¼ tsp ground pepper, 1 tsp of salt, 2 bay leaves, 2 Tbsp of chopped fresh dill and can of white beans (with their juice) to the pot.
Cook another 5 minutes, or until the cabbage is very soft and well cooked. Add more salt and lemon juice to taste.