Ingredients
4 medium beetroots, peeled and diced
2 medium carrots, peeled and sliced
1 large onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
2 medium potatoes, peeled and diced
1 cup shredded cabbage
2 tablespoons tomato paste
1 bay leaf
Salt and pepper to taste
Fresh dill or parsley for garnish
Sour cream for serving (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until softened.
Add carrots and beetroots, cook for 5 minutes, stirring occasionally.
Stir in tomato paste and cook for another 2 minutes.
Pour in vegetable broth and add potatoes, cabbage, bay leaf, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 20-25 minutes until vegetables are tender.
Remove bay leaf and adjust seasoning if needed.
Serve hot, garnished with fresh dill or parsley. Add a dollop of sour cream if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 6
- Protein: 8
- Cholesterol: 10