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 peeled and diced
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
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.
REMOVE and discard bay leaf.
PROCESS soup mixture, in two batches, in blender container until smooth. Pour into large saucepan.
WHISK in sour cream until blended. Heat through. Garnish with dill.
*Percent Daily Values are based on a 2,000 calorie diet.