Cooking Instructions
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Step 1
Shred the
Beets (3)
and
Carrots (2)
on a hand grater.
Step 2
Place beet, carrot, and chopped
Onion (1)
in a large pot with
Chicken Broth (6 cups)
. Bring to a boil and then reduce to a simmer. Cook for 20 minutes.
Step 3
Chop the
Green Cabbage (1 head)
and add to the soup with 2 tablespoons of
Unsalted Butter (2 Tbsp)
. Cook for another 20 minutes.
Step 4
Season with
Lemon Juice (2 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Serve with
Sour Cream (to taste)
and enjoy!!
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