Ingredients
- 1 large red beet, Peeled and cut into small matchsticks
- 4 small potatoes (Yukon Gold work great), Peeled and diced into small cubes.
- 1 carrot, Peeled and sliced thinly sliced.
- ¼ of a small green cabbage, Chop into thin pieces.
- 1 can kidney beans (rinsed)
- 1 6 oz can Tomato Paste (During prime tomato season, you can sub 1 large ripe tomato for the tomato paste. Simply blend the tomato and substitute for the tomato paste.)
- 6 cups water OR vegetable broth
Directions
- Bring 6 cups of water or vegetable broth to a boil.
- Add matchstick beets to boiling water/broth.
- As the beets are boiling, add the small, cubed potatoes.
- Boil the beets and potatoes for about 5 minutes and then add the thinly sliced carrots, shredded cabbage, kidney beans, and tomato paste.
- Continue boiling for another 5-10 minutes until beets, carrots, and potatoes are tender.
- Finish with salt and pepper to taste.
- Garnish with a dollop of sour cream and fresh herbs such as dill and parsley.