Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 tablespoon butter

  3. 1 onion, chopped

  4. 3 medium size carrots, peeled and sliced

  5. 1 small parsnip, cut into thin 2-inch strips

  6. 3 medium size beets, cut into thin 2-inch strips

  7. 2 large garlic cloves, finely minced

  8. 1 bay leaf

  9. 1 tablespoon granulated sugar

  10. 6 cups vegetable broth

  11. 1 small cabbage, cut into 2-inch chunks

  12. 3 medium size potatoes, peeled and diced into 1/2-inch pieces

  13. 1/4 cup tomato puree Salt and freshly ground black pepper to taste

  14. 1/4 cup Balsamic or red wine vinegar Sour cream for accompaniment

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, heat oil and butter over medium heat and saute onion, carrots, parsnip and beets until onion is translucent.

  2. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper.

  3. Simmer, covered until vegetables are tender, about 20 to 30 minutes.

  4. Remove from heat and stir in vinegar.

  5. Cool to room temperature and refrigerate overnight.

  6. To serve: Ladle cold soup into bowls and place a dollop of sour cream on top.


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