Ingredients Jump to Instructions ↓

  1. 2 onions, chopped

  2. 2 celery stalks, chopped

  3. 2 carrots, chopped

  4. 8 beets, scrubbed but not peeled

  5. 1/4 head Savoy cabbage, sliced Small bunch parsley Small bunch dill

  6. 1 tsp. salt

  7. 1 bay leaf

  8. 6 peppercorns

  9. 1 tbsp. lemon juice or vinegar

Instructions Jump to Ingredients ↑

  1. Put the onions, celery, carrots, beets, cabbage, parsley, dill, salt, bay leaf and peppercorns in a pot with 2 quarts of water, and simmer for 1 hour. Remove from heat and strain the broth. Peel the beets, cut into thin julienne strips, and return to the broth, discarding the other vegetables. Simmer briefly. Add lemon juice or vinegar to taste. Makes 6 to 8 servings.


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