1 medium onion, finely chopped
2 carrots, shredded
2 Tbsp oil
1 Tbsp ghee
2 medium uncooked beets, shredded
1/2 red pepper, cubed
1 celery rib, chopped
1 cup diced fresh tomatoes
2 garlic cloves, minced
32 oz. vegetable broth
8 cups water
2 bay leaves
3 large potatoes, cubed
1/2 head white cabbage, shredded
2 tsp salt, or to taste
1 tsp ground black pepper
1⁄2 tsp granulated sugar
2 tsp lemon juice
2 Tbsp cilantro, chopped
2 Tbsp dill, chopped
2 Tbsp parsley, finely chopped
Finely chop the onion and shred the carrots.
In a Dutch oven, over medium heat, heat the oil and ghee. Add the onions and carrots and saute until tender, about 5 min.
Meanwhile... finely chop the celery, cube the pepper, grate the beets and dice the tomatoes.
Add to the Dutch oven and saute another 5 minutes, stirring as needed. Then mix in the garlic.
Add the broth, water, bay leaves, potatoes and bring to a soft boil.
Meanwhile... grate the cabbage.
Add the cabbage, salt, pepper and sugar to the soup.
Cook 12-15 minutes.
Once the potatoes and cabbage are tender, add the lemon juice, herbs, and sour cream or greek yogurt
**This recipe is from Mindful Ways Village School Winter Menu**