How to make it

  • Over very low heat saute garlic and onions. Add dill, oregano, fennel. Once onion becomes translucent and garlic pearls, add carrots, celery, cubes potatoes and cubed beets.Heat vegetables through until almost soft. Add cabbage and slowly add beef or chicken stock (Please note: vegetable stock may also be used to make this 100% vegetariam), all the while sitrring. Once vegetables are soft, after approximately 20 mins. on med-low heat, add can of tomatoes and bring to a boil.
  • Once mixture begins to boil, turn down heat to extremely low and simmer for 3-41/2 hours, until about two or three inches of the broth have cooked out of the pot. Turn off heat. Add slat and pepper to taste.
  • At this point, you may either leave vegetables whole or you may choose to take a kitchen wand and puree. Put soup in bowl in refrigerator for at least 4 hours. Reheat or serve cold with a dollop of either plain yogurt, Middle Eastern Lebni, or sour cream.

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