Ingredients
8 medium beets, peeled and sliced
2 medium onions, chopped
1 clove garlic, halved
3 carrots, sliced
1 medium potato, peeled and sliced
1 cup fresh parsley, minced
1 teaspoon dill
8 cups vegetable broth
2 Tablespoons white vinegar
2 Tablespoons GOLDEN BLOSSOM HONEY
salt and pepper to taste
1 cup plain yogurt (optional)
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Combine the first 8 ingredients in a large pot and bring to a boil. Reduce heat, cover and cook slowly until all vegetables are tender, about 30 minutes. Cool slightly. Puree until smooth in a blender. Return to pot, reheat, add vinegar and honey. Garnish with yogurt, if desired. Serve hot or cold. Serves 6-8.
