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“I was looking for a way to use up a bag of beets I got at the farmer's market. This recipe is an interpretation of a few different recipes I found online. Awesome on a cold fall day with some crusty bread. :)”
READY IN:
2hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the bacon in a large pot.
  2. Add onion, celery root, cabbage, carrots, unpeeled whole beets, bay leaves, peppercorns, broth powder and water.
  3. Bring to a boil. Reduce heat and simmer 1 and a half hours.
  4. With a slotted spoon, remove celery root, carrots and beets. Discard the celery root.
  5. Allow the beets and carrots to cool (10-15 minutes).
  6. Peel the beets and then grate the beets and carrots.
  7. Add the grated beets & carrots, vinegar & lemon juice to the broth. Cook 5 minutes.
  8. Serve with a dollop of sour cream.

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