Ingredients:
3 cans of diced tomatoes (28 oz)
2 medium beets (chopped)
10 potatoes cubed
6 quarts of water
1/4 cup olive oil
2 sticks of celery
1 small green pepper
3 cloves of garlic (pressed or minced)
1 small cabbage, shredded
4 cup carrots, diced
1 small head cauliflower (diced)
1/2 cup fresh dill (finely chopped)
2 tsp salt
pepper to taste
1 1/2 cup organic sour cream (optional)
Directions:
Heat the olive oil in a large pot, add celery, onion, garlic and green
peppers, saute over medium heat till soft.
Add water and all other ingredients
(except sour cream and dill), bring to a boil, then turn down the heat and simmer for 20 minutes.
Add a teaspoon of organic sour
cream and fresh dill to each bowl and serve warm.
By Elisa Shine
Published: May 5, 2010
