Eleven Who Care honorees share recipe

1:30 PM, Mar 30, 2013   |    comments
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GOLDEN VALLEY, Minn. -- Babs & Laverne Wheeler joined KARE in studio Saturday morning to share with us one of their delicious recipes!

The Wheeler's were featured in Eleven Who Care for their monthly dinners they host. The dinners raise money and collects food to donate to the food shelf. The Wheeler's came up with the idea all on their own after hearing about the need for donations and deciding to do something about it.

So far they have raised more than $40,000 and 20,000 lbs of food in their 4 years of hosting the dinners.

You can read their whole story on KARE11.com.

Russian Borsch (beet and cabbage soup):


  • 3 ½  oz carrots, peeled and thinly sliced
  • 1 lb beef  (Any kind of beef with some fat), cut into small pieces
  • ¾ lb beets, peeled and thinly sliced, (canned beets are OK)
  • 3 Tbsp chopped parsley
  • ½ lb fresh cabbage, trimmed and finely cut
  • 2 medium sized onions, peeled and thinly sliced
  • 2 Tbsp olive oil
  • 2 Tbsp tomato puree
  • 1 Tbsp regular type vinegar
  • 1 Tbsp sugar
  • 4 ½ Tbsp sour cream
  • Salt and freshly ground black pepper


(1)  To cook stock you need a big pan which can hold up to 4 to 5 quarts of water.  Put the cut pieces of beef into pan and add 2 ½ to 3 quarts of cold water.  Cook on high heat until boiling then on medium heat for one hour, (skimming off any scum or fat from the surface).  Season with salt and pepper and simmer until the meat is falling apart.

(2)  Heat the olive oil in a large frying pan.  Add the sliced beets, carrots and onions till lightly browned.  Add tomato puree, half of the vinegar, sugar and some of the previously cooked stock.  Cook  over medium heat for 10 minutes.

(3)  Trim and finely cut cabbage, put it into the pan with the stock and boil for 5 to 10 minutes.

(4)  Add the cooked beets, carrots and onions, season with freshly ground black pepper, salt, add the other half of vinegar, chopped parsley; partially cover the pan and simmer for 10 to 15 minutes until the vegetables are tender.

(5)  Season to taste.  Ladle into bowls.   Top with sour cream and a sprig of dill.

 (6)  Serve with a hearty bread.





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