1. Peel and julienne raw beet to yield 4 cups. 2. Peel and cube potatoes to yield 2-1/2 cups. 3. Finely chop cabbage to yield 6 cups. 4. Heat oil in a large skillet over medium-high heat. 5. Add onion and saute until browned, about 5 to 7 minutes. 6. Add beets and carrot. Saute, stirring constantly, for 10 minutes. 7. Stir in tomato paste. Remove from heat and set aside. 8. In a large stock pot, bring chicken stock to a boil over high heat. 9. Add potato and cook for 3 minutes. 10. Add cabbage and continue boiling for 5 minutes. 11. Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper. 12. Reduce heat to a simmer and cook for 15 minutes. 13. Remove from heat. Stir in garlic and dill. 14. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
