Prep Time 20 min
Cook Time 40 Min
Servings 6 cups
Difficulty Easy

Ingredients

  • 2 1/2 cups R.W. Knudsen Family® Organic Beet Juice Blend
  • 2 1/2 cups water
  • 3 cups chopped green cabbage
  • 1 medium russet potato
  • 1 carrot, peeled and thinly sliced
  • 1 rib celery, thinly sliced
  • 1/2 cup chopped onion
  • 1 tsp. salt
  • 1/2 tsp. minced garlic
  • 1/2 tsp. pepper
  • 1 bay leaf
  • 3/4 cup sour cream, at room temperature
  • Fresh dill, for garnish

Directions

  • Step 1

    COMBINE beet juice, water, cabbage, potato, carrot, celery, onion, salt, garlic, peppe, and bay leaf in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, uncovered, 35 minutes or until vegetables are very tender.

  • Step 2

    REMOVE and discard bay leaf.

  • Step 3

    PROCESS soup mixture, in two batches, in blender container until smooth. Pour into large saucepan.

  • Step 4

    WHISK in sour cream until blended. Heat through. Garnish with dill.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet