| 1 lb | 450g | Granny’s Turkey Thighs, roasted and cubed |
| 1 tbsp | 15 ml | canola oil |
| 1 cup | 250 ml | yellow onion, diced small |
| 1 cup | 250 ml | carrots, peeled and diced small |
| 2 cups | 500 ml | beets, peeled and diced small |
| 1 cup | 250 ml | celery, diced small |
| 2 cups | 500 ml | green cabbage, thinly sliced or shredded |
| 2 tbsp | 30 ml | tomato paste |
| 1 tbsp | 15 ml | garlic, minced |
| 8 cups | 2 l | homemade or low sodium turkey or chicken stock |
| 1 | bay leaf |
| 2 tsp | 10 ml | sea salt |
| 1/4 tsp | 1.25 ml | ground black pepper |
| 2 tbsp | 30 ml | fresh lemon juice |
| 1/3 cup | 50 ml | fresh dill, chopped |
| to serve | sour cream |
| to serve | fresh bread |
Recipe created by Peppers & Pennies for Exceldor Cooperative.
