Be sure to use only fresh beets in this recipe. Canned beets won’t produce the same results.



  1. Prepare vegetables. (I use my veggie chopper for this.)
  2. In a soup pan, sauté onion, carrots, cabbage, and beets in oil over medium heat until vegetables are slightly tender, but not soft.
  3. Add garlic and sauté for 2 more minutes.
  4. Add seasonings and stir.
  5. Add remaining ingredients, turn heat to high, and bring to boil. Reduce heat and simmer until all vegetables are tender.
  6. Remove bay leaves.

Serve hot topped with sour cream.


Variation: Omit the diced potatoes and add 1 1/2 cups white beans along with the tomato pure

Recipe by JennifersKitchen at