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


  • 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 teaspoon Salt
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 3/4 cup sour cream, at room temperature
  • Fresh dill, for garnish


  • 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.

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