Melt the butter in a dutch oven over medium-high heat. Add the garlic and cook while stirring until fragrant, about 5 seconds. Add the onion, beets, carrot, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring occasionally, about 5 minutes.
Stir in the tomato paste and cook while continuing to stir, about 1 minute.
Add the broth, potatoes, cabbage, and bay leaves to the pot and bring to a boil.
Reduce heat to medium-low and simmer, partially covered, until potatoes and cabbage are tender, about 15 minutes.
Season with salt and pepper to taste. Ladle soup into bowls and top with sour cream and fresh dill.
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