INGREDIENTS
1/4 cup
fresh dill
3 cups
green cabbage
1 tbsp
lemon juice
4 servings
lemon wedge
2 bunches
red beets
1 tbsp
red wine vinegar
3/4 lb
russet potato
4 servings
salt
4 servings
sour cream
1 tbsp
tomato paste
32 oz
vegetable broth
1 large
yellow onion