Without a doubt, the queen of beautiful soups!

1 onion, finely chopped
2 T. butter
1 T. olive oil

2 carrots, shredded
2 garlic cloves, smashed
2 small potatoes, peeled and diced

6-8 cups good quality beef stock

4 large or 6 medium red beets, roasted, cooled, skins removed and shredded
1 small head cabbage, core removed and cut into fine julienne 
1 can seasoned white beans, undrained

2 tablespoons red wine vinegar
salt and pepper
fresh snipped dill
sour cream

Put first 3 ingredients in large saucepan and saute onion until translucent.  Add next three ingredients and cook another 5 minutes.  Add beef stock.  Heat to boiling and simmer until potatoes are barely tender, about 15-20 minutes.  Add next 3 ingredients and cook another 20 minutes or until cabbage is cooked.  Add vinegar and salt and pepper to taste. 

Serve hot garnished with a good dollop of sour cream and lots of fresh chopped dill.  Freezes well.

6-8 servings

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