Ingredients
- 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
- 1 small russet potato peeled and diced (1/4-inch), about 1 cup diced
- (1/4-inch), about 1 cup diced
- 4 cups coleslaw mix
- 1 clove garlic, minced
- 6 cups low sodium vegetable broth
- 1 Bay leaf
- Salt
- Pepper
- Sour cream
- Chopped fresh dill, optional
Directions
Makes 4 – 6 servings.
- Drain beets; discard liquid.
- Heat oil in large saucepan or Dutch oven over medium heat. Add potato pieces and coleslaw mix. Cook 5 to 7 minutes or until vegetables are softened, stirring occasionally. Stir in garlic.
- Add vegetable broth and bay leaf. Reduce heat and simmer 10 minutes. Add beets. Continue simmering about 5 minutes or until potatoes are tender. Season with salt and pepper, as desired.
- Serve topped with sour cream and chopped fresh dill, if desired.
