Ingredients:
2 bunches red beets, peeled and halved
3/4 pound russet potatoes, peeled and halved
1 large yellow onion, quartered
4 cups vegetable broth
1 tablespoon tomato paste
3 cups very finely shredded green cabbage
1/4 cup chopped dill
1 tablespoon red wine vinegar
1 tablespoon lemon juice
Salt to taste
4 hard-cooked eggs
Sour cream
Lemon wedges
Take 'n Bake bread, cooked according to package instructions
Method:
Put beets, potatoes, onions, broth and tomato paste into a slow cooker and cook on high heat for 4 hours or low heat for 8 hours. Working in batches, carefully transfer to blender and purée until smooth; return to slow cooker. Add cabbage, stir well and cook on high for 45 minutes. Add dill, vinegar, lemon juice and salt. Ladle soup into bowls and top with eggs, sour cream and lemon wedges. Serve bread on the side.
Source: WholeFoodsMarket
2 bunches red beets, peeled and halved
3/4 pound russet potatoes, peeled and halved
1 large yellow onion, quartered
4 cups vegetable broth
1 tablespoon tomato paste
3 cups very finely shredded green cabbage
1/4 cup chopped dill
1 tablespoon red wine vinegar
1 tablespoon lemon juice
Salt to taste
4 hard-cooked eggs
Sour cream
Lemon wedges
Take 'n Bake bread, cooked according to package instructions
Method:
Put beets, potatoes, onions, broth and tomato paste into a slow cooker and cook on high heat for 4 hours or low heat for 8 hours. Working in batches, carefully transfer to blender and purée until smooth; return to slow cooker. Add cabbage, stir well and cook on high for 45 minutes. Add dill, vinegar, lemon juice and salt. Ladle soup into bowls and top with eggs, sour cream and lemon wedges. Serve bread on the side.
Source: WholeFoodsMarket