Prep Time
30 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
1 1⁄2 cups potato
1 cup beet
4 cups water
2 tablespoons butter
2 onion
2 carrot
3 cups cabbage, green
1 teaspoon caraway seeds
1 teaspoon dill, dried
1 teaspoon celery seed
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 cup tomato puree
Instructions
Sauté onion, half the carrots, caraway, celery seed and a dash of salt in the oil for approximately 10 minutes. Add remaining ingredients and bring to soft simmer. Cook until root vegetables are tender.