September 01, 2013

Instructions

Saute onion and celery in oil in a 5 qt. pot until soft. Add potatoes, carrots and stock to cover. Bring to a boil; reduce heat and simmer until vegetables are nearly soft, about 15 minutes. Add beets; cook 15 minutes (or about 3 minutes, if beets are already cooked). Add vinegar and seasonings; cook 1 minute. Garnish with yogurt or sour cream for more flavor and nutrition.

 

Ingredients

  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons oil or butter
  • 3 or 4 potatoes, cubed
  • 3 or 4 carrots, sliced
  • 4 cups stock (beef or vegetable)
  • 4 large beets, grated, with tops, chopped or 1 lb cooked
  • 2 tablespoons vinegar
  • ½ teaspoon salt (or less)
  • dash of pepper (omit for local diet)
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