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Prep Time
15 min
Total Time
35 min
Serves
4

Ingredients

30 ml
olive oil
1
onion(s)
375 ml
red cabbage
1
apple
2 ml
salt
4
beet
1 L
vegetable broth
2 ml
lemon zest
30 ml
lemon juice
125 ml
plain yogurt
15 ml
dill

Directions

Step 1
Heat oil in a large saucepan over medium heat. Cook onion, about 5 minutes until it starts to soften. Add cabbage, apple and salt. Cook 5 minutes until cabbage is also softened. Stir in beets and broth; bring to a simmer. Cover and cook, stirring occasionally, about 25 minutes until beets are very tender.
Step 2
Using a hand-blender, purée in saucepan until almost smooth (leaving some texture). Stir in lemon zest and lemon juice and heat slowly as needed.
Step 3
Serve in soup bowls, garnished with a dollop of yogurt and a sprinkle of dill.