This bright red, steaming bowl of soup was full of earthy tones, courtesy of the beets and cabbage. The rich sour cream cut through and added a salty note.

Try a new thing and make a wish, as my family would say, with this savory soup — cooled down with sour cream.

Top tips from me:
1) Try to chop everything up before cooking. The timing of boiling the cabbage and potatoes while sauteing the beets and other veggies was a bit stressful. 2) Expect the beets to stain your fingers. The juice will wash off the cutting board, spatula and knife, however. 3) Use a cheese grater to shred the beets. 4) Try this even if you don’t think you’re a fan of beets!

This recipe takes about an hour, including prep, and serves 6-8. Feel free to cut it in half if you just want a bowl then some leftovers.

Olive oil — 8 cups water — salt — 2 bay leaves — 1 large Russet potato, peeled and cut into large chunks — 2 cups thinly sliced cabbage — 1 tablespoon olive oil — 3 medium-sized beets, peeled (cube 2 1/2 beets and shred the remaining 1/2) — 2-3 carrots, peeled and cut into moon shapes — 1 small onion, chopped — 2 garlic cloves, chopped — salt and ground pepper — 2 tablespoons tomato paste — chopped dill — sour cream

Did you make this recipe and have any suggestions? Make sure to leave a comment!

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