2 cups peeled beets (boil enough to loosen skins)1 ½ cups other roots, such as radishes, turnips, or carrots1 cup onion or scallions2 cups vegetable or meat stock2 tomatoes, diced (optional)1 cup shredded cabbage (red or green), or other greens1 tablespoon vinegar
Salt and pepper
Cube or chop beets, other roots, and onions, and simmer for 20 minutes in stock. Add rest of ingredients and simmer another 20 minutes. Serve with a dollop of sour cream, cottage cheese, or yogurt.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 01 of 2016.