Time: 40 minutes
INGREDIENTS:
2 large beets, peeled and grated
1 small head of cabbage, shredded
1 onion, finely chopped
2 carrots, peeled and grated
2 potatoes, peeled and diced
4 cups vegetable broth
2 tablespoons tomato paste
2 cloves garlic, minced
2 tablespoons olive oil
2 bay leaves
1 tablespoon apple cider vinegar
Salt and pepper, to taste
Sour cream or plain yogurt, for serving (optional)
Fresh dill, chopped, for garnish (optional)
Serves: 6 People
INSTRUCTIONS:
1. Sauté Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add Beets and Vegetables:
Add the grated beets, shredded cabbage, grated carrots, and diced potatoes to the pot. Stir to combine with the onions and garlic.
3. Add Broth and Seasonings:
Pour in the vegetable broth and add the tomato paste, bay leaves, and apple cider vinegar. Season with salt and pepper to taste. Stir well to combine.
4. Simmer:
Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, and let it simmer gently for about 30-40 minutes, or until the vegetables are tender.
5. Adjust Consistency:
If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency. If it’s too thin, you can simmer it uncovered for a few more minutes to thicken slightly.
6. Taste and Adjust:
Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or vinegar to suit your preferences.
7. Serve:
Ladle the hot soup into bowls. Serve with a dollop of sour cream or plain yogurt, if desired. Garnish with fresh chopped dill for extra flavor and color.
