Ingredients 1 Gallon of homemade bone broth (chicken or beef would work well) 2 - 3 Tbsp of extra virgin olive oil or coconut oil
1 onion chopped
4 small - medium carrots, peeled and sliced
3 stalks of celery, stingy side peeled and sliced
1/2 a head of cabbage thinly sliced
Sea salt to taste
Sprig of fresh thyme
2 bay leaves
3 cups of sheredded beet
Directions 1. Heat a 6 quart stock pot to medium heat. Add 2 - 3 Tbsp of coconut oil or extrav virgin olive oil. Add the onion, carrots and cellery then stir for several minutes until union is soft.
2. Add cabbage and stir until it starts to wilt
3. Add bone broth, thyme and bay leaves and bring to a slow boil
4. Just before serving add sherred beef to warm through and salt to taste