Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil 1 medium onion , chopped 1 clove(s) garlic , crushed with press 1/2 teaspoon(s) ground allspice 1 can(s) (14 1/2-ounce) diced tomatoes 1 pound(s) (not including tops) beets 6 cup(s) sliced green cabbage (1 pound) 3 large carrots , cut into 1/2-inch chunks 4 cup(s) water 1 can(s) (15-ounce) vegetable broth 1 bay leaf 3/4 teaspoon(s) salt 2 tablespoon(s) red wine vinegar 1/4 cup(s) (loosely packed) fresh dill or parsley , chopped Reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. In 5- to 6-quart saucepot, heat oil on medium until hot. Add onion and cook 8 minutes or until tender. Stir in garlic and allspice; cook 30 seconds. Add tomatoes and cook 5 minutes. Meanwhile, peel beets and shred in food processor (or on the coarse side of box grater). Into saucepot with onion mixture, stir beets, cabbage, carrots, water, broth, bay leaf, and salt; heat to boiling on high. Reduce heat to medium-low; cover and simmer about 30 minutes or until all vegetables are tender. Remove bay leaf. Stir in vinegar and dill. Serve with sour cream if you like. Nutritional information is based on a 2 1/3-cup serving without sour cream.


Send feedback