• 8servings
  • 45minutes
  • 128calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D
MineralsSelenium, Natrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups thinly sliced potatoes

  2. 1 cup thinly sliced beets

  3. 4 cups vegetable stock or water

  4. 2 tablespoons butter

  5. 1 1/2 cups chopped onions

  6. 1 teaspoon caraway seed

  7. 2 teaspoons salt

  8. 1 celery stalk, chopped

  9. 1 large carrot, sliced

  10. 3 cups coarsely chopped red cabbage

  11. black pepper to taste

  12. 1/4 teaspoon fresh dill weed

  13. 1 tablespoon cider vinegar

  14. 1 tablespoon honey

  15. 1 cup tomato puree

  16. sour cream, for topping

  17. chopped tomatoes, for garnish

Instructions Jump to Ingredients ↑

  1. Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.

  2. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.

  3. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.


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