Ingredients Jump to Instructions ↓

  1. 1/2 Onion - peeled

  2. 2 teaspoons 10ml Cooking oil

  3. 1 Red beet - (5 to 6 oz) - peeled, quartered

  4. 1/4 Cabbage head - (abt 8 oz) - rinsed

  5. 3 cups 711ml Beef broth Salt - to taste

  6. 1 tablespoon 15ml Balsamic vinegar

  7. 3 tablespoons 45ml Sour cream or plain yogurt Coarsely-chopped fennel leaves or chives -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Shred the onion in a food processor fitted with the shredding disk. Don't clean the bowl and blade until all vegetables have been processed. Transfer the onion to a large micro-safe bowl; toss with the oil. Cover loosely and microwave at medium-high for 2 minutes. Shred the beet in the processor. Add to the onion and microwave at medium-high for 3 minutes. Cut the cabbage into chunks and shred in the processor. Add to the onion/beet, along with the broth. Microwave, loosely covered, on high for 3 minutes. Test the soup -- the vegetables should be cooked through but not mushy. If needed, microwave up to 2 minutes longer in 30-second increments. Taste for salt. Amount needed depends on saltiness of the broth. Stir in the vinegar. Ladle into bowls and top each with a dollop of sour cream or yogurt. If you wish, garnish with coarsely chopped fresh fennel fronds or chives.


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