Beet Stump Pot

Ingredients

• 2 tablespoons olive oil
• 2 onions, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 cups vegetable stock
• 4 large beetroots, peeled and diced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup sour cream
• 2 tablespoons chopped fresh dill

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the cumin and cook for 1 minute.
4. Add the vegetable stock, beetroots, sugar, salt, and pepper and bring to a boil.
5. Reduce the heat and simmer for 20 minutes, or until the beetroots are tender.
6. Remove from heat and stir in the sour cream and dill. Serve hot.

Interesting Facts

• Beetroots are a great source of fiber and vitamins A, C, and K.
• Beetroots can be eaten raw, cooked, or pickled.
• Beetroots contain powerful antioxidants that can help protect against cancer.