Lunche for 9

Beet Cabbage Soup

Name: Beet Cabbage Soup
Total time: 110 min
Yield: 9 servings
Cuisine: Eastern European
Ingredients: 2 tbsp coconut oil; 2 cups diced red onion; 5 cups diced red cabbage; 4 cups peeled and diced raw beets; 5 cups marinara sauce; 3 cups water; fine sea salt or herbamare (optional); cashew sour cream (optional); fresh dill (optional)

$4.13for 4110 minServes 9

Red cabbage, beets, and onion simmer with marinara sauce and water until tender in a hearty vegetable soup.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Red onions, 0.65 lb$1.49/lb typical	0.65 lb	$0.93Typical price
	Cabbage, 1.1 lb$0.79/lb typical	1.1 lb	$0.86Typical price
	Beets, 1.25 lb$1.99/lb typical	1.25 lb	$2.49Typical price
	Pasta sauce, 43 oz$0.10/oz typical	43 oz	$4.25Typical price
	Mint, a little$1.99 each typical	a little	$0.25Typical price
	Sour cream, 0.5 oz$0.14/oz typical	0.5 oz	$0.07Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$9.29

Swaps

Swap red onions for onionsabout $0.20/lb less at typical prices
Swap sour cream for yogurtabout $0.02/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

110 minstart to table
Involveddifficulty
9servings as written
$typical cost tier

Eastern European Vegetarian Low-carb Budget Lunches Cold-weather comfort Winter

Typical price

$1.03 per serving$4.13 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tbsp coconut oil
2 cups diced red onion
5 cups diced red cabbage
4 cups peeled and diced raw beets
5 cups marinara sauce
3 cups water
fine sea salt or herbamare (optional)
cashew sour cream (optional)
fresh dill (optional)

Steps

Heat the coconut oil in a large pot over medium heat.
Cook the onion for 5 minutes, stirring occasionally.
Add the cabbage and beets, then cook for 5 minutes.
Stir in the marinara sauce, water, salt, and pepper.
Bring the soup to a boil, reduce the heat, cover the pot, and simmer for 90 minutes, until the beets are tender.