How to make it

  • Place beets and carrots in a large pot with broth and water. Bring to a boil.
  • Add onion, garlic and lemon juice. Simmer until beets and carrots are tender, about 30 mins.
  • Add potatoes. Continue to simmer until potatoes are tender, about 15 mins.
  • Add dillweed, cabbage, salt, and pepper. Continue to simmer until cabbage is tender, about 15 mins.
  • Extra water can be added at this point to thin out a little.
  • Just before serving add the cream, stir to heat, do not boil the soup once the cream is added or the cream will curdle
  • Variations: instead of the cream, you can add a dollop of sour cream to each serving of soup. Also, instead of using fresh beets, you can use 2 cans of cooked, diced beets (not pickled), and adjust the cooking time accordingly (the soup is better with fresh beets, but is still very good with canned).

Reviews & Comments 2

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  • jsero24 7 years ago
    My son (10) and I tried this soup. We added sour cream in the end at serving time. Delicious!! We decided to include it as our regular for Halloween because it is so red (reminds us of blood). We decided to call it Organ-ick Soup, even though it was meatless. :) We ate every last drop of it. The only thing I didn't have at the time was dill, but for everything else I followed the recipe. Success! Thanks for sharing. :)
    Was this review helpful? Yes Flag
    " It was excellent "
    lor ate it and said...
    Mmmmmm, looks like a "5" recipe to me.
    Was this review helpful? Yes Flag

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