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3.5
Prep Time: 30
Cook Time: 45
Total: 75
Servings: 4
Author : EricaErica Kelly @ Hidden Fruits and Veggies says Cynthia says Becky @ Olives n Wine says Liz Foulser says Erica says Nancy says a farmer in the dell says Kori says Katie @ Blonde Ambition says Erica says Julia {The Roasted Root} says Carole says kathleen barry says miranda says Old Russian Lady says tanya says Adam says Erica says Paulie says Jnanne says Becki says Andy Leslie says Irene says Allison says Lee L says Clare says Jon says Smelly Russki says Kate Lebow says Karen says LUcille Krasne says Alexa says
Ingredients
Export 16 ingredients for grocery delivery
Made by the creator of Recipe Cart.
Instructions
Step 1
In a large pot or Dutch oven, bring vegetable stock, beets, and potatoes to a boil. Cover, reduce heat, and simmer until tender, about 12-15 minutes. (It's OK if the potatoes are a bit more tender than the beets.) Drain, reserving the stock, and set aside.
Step 2
In the same pot, heat butter over medium heat. Add onions, caraway seeds and 1 tsp salt, and saute until the onion is translucent, about 3-4 minutes. Add carrot, celery, cabbage, and reserved vegetable stock. Cover and simmer until all the vegetables are tender, about 10 minutes. Stir in potatoes, beets, and all remaining ingredients.
Step 3
Cover and simmer on low heat for 30 minutes. Taste and add more salt if desired.
Step 4
Serve immediately, topped with chopped fresh tomatoes, Greek yogurt or sour cream, and a sprinkle of fresh dill.
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