2 t. of oil
3 large onions, chopped
3 beets, peeled and grated
2 beets, peeled and cubed
1 carrot, chopped
2 potatoes, peeled and cubed
1 med head red cabbage, shredded
2 qts broth
2 C. chopped tomatoes
½ t. dill seeds ground
2 crumpled bay leaves
1 T. flour
3 T. brewer’s yeast
1 t. salt
Sour cream
1. Heat the oil in lg. kettle and sauté onions, beets, carrot, potatoes, & cabbage 15 min.
2. Add broth, cover and simmer until veggies are tender (not mushy)
3. Combine tomatoes, dill seeds, bay leave, flour, yeast and salt and add to kettle. Cook 10 minutes. Serve topped with sour cream. 6-8 servings.