Ingredients :
- 2 15oz cans of Chopped Beets
- 1 29oz (or two 15oz) cans of Tomato Puree
- 1 Quarter to a Half Fresh Chopped Cabbage
- Chicken Stock or Water
-
Chicken Bouillon to taste (You may need more than you
think.)
Note : I usually do approx. 3 Tbsp of Chicken Bouillon in
water.
- 2 Cups of Frozen Peas, or Frozen Veggies
- 2 Tsp of Garlic Salt
- 2 to 3 Chopped Carrots
-
Corn to taste, either canned or chopped off the cob.
-
Toppers for finished soup : Sour Cream & Feta Cheese
Crumbles
|
-
Step 1 : Boil the Cabbage and carrots in the water with
bouillon/chicken broth until tender but slightly firm. (Approx. 20
mins)
-
Step 2 : Add everything else to the soup. Be sure you are setting
aside the sour cream and feta as a topper only.
NOTE: For extra beet taste, pour the beet juice from the can into
the soup. I highly recommend it, it's incredibly good.
-
Step 3 : Stir and bring to a boil again. Once soup is piping hot,
you're done.
-
Step 4 : Ladel soup into boul and individually top with sour cream
and Feta Crumble to taste.
- Step 5 : Eat it with your face.
This recipe was inspired by my Georgian neighbors who also inspired
our (my familie's) Khachapuri. We shared with each other and cooked
what ever the hell we wanted and got fat doing it. Loved every moment!