Beets: 300g (3 medium, peeled and grated), Cabbage: 150g (2 cups, shredded), Carrots: 100g (2 medium, grated), Potato: 150g (1 large, diced), Onion: 100g (1 medium, diced), Garlic: 6g (2 cloves, minced), Vegetable broth (low-sodium): 1L (4 cups), Tomato paste: 30g (2 tbsp), Bay leaf: 1, Dill: 10g (2 tbsp, fresh, chopped), Parsley: 10g (2 tbsp, fresh, chopped), Apple cider vinegar: 15ml (1 tbsp), Olive oil: 15ml (1 tbsp), Greek yogurt (low-fat): 30g (2 tbsp), Black pepper: to taste
1. Heat 15ml olive oil in a large pot over medium heat. Add 100g diced onion and cook for 5 minutes until softened. 2. Add 6g minced garlic and cook for 30 seconds until fragrant. 3. Add 300g grated beets, 100g grated carrots, 150g diced potato, and 150g shredded cabbage. Cook for 5 minutes, stirring occasionally. 4. Add 1L vegetable broth, 30g tomato paste, 1 bay leaf, and black pepper. 5. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes until vegetables are tender. 6. Remove bay leaf and stir in 15ml apple cider vinegar. 7. Serve garnished with 10g chopped dill, 10g chopped parsley, and 30g Greek yogurt.
