Ingredients (use vegan versions):
- 2 bunches fresh beets with greens attached
- white or rice vinegar
- 3 onions, diced
- 1 cup finely diced cabbage
- salt
- pepper
- 1/4 cup chopped fresh dill
- 1 carrot, grated
- 1 parsnip, grated
Directions:
Peel Beets. (This may make your hands pink...wear gloves if that
worries you) Dice raw beets, add to water, enough to cover and be
about 4 times their volume. Lightly sautee onions, carrot and
parsnip in pan with cabbage and dill. Let sauteed vegetables sit
while you cut up the carefully washed beet greens (they can get sandy,
like spinach) into tiny bits. Add them at the last minute to the
sauteed vegetables, stirring as they immediately wilt. Add vegetable
mix to beets in water. Add salt and pepper to taste.
The water should cover all the vegetables you have added.
Cook over low heat for at least 2 hours til beets have gotten tender,
the water has gotten VERY pink and all the veggies are cooked and very soft.
Serve hot....folks may wish to add vinegar to the pot or to the
individual servings. If adding to the pot, start out
slowly...1/4 cup at a time to taste. When you like the taste, stop.
We usually serve this hot, with a boiled potatoes on the side to add.
Preparation time: 2-3 hrs.
vegetables
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