Getting away from the decadence and over abundance of sweet desserts that the winter holidays so often bring you may be craving a hearty, savory and yet healthy meal to add to your cooking repertoire this January. This soup is packed with healthy, winter root vegetables, savory vegetable stock and fresh or dried herbs which add lots of flavor. It’s also vegan if you choose to leave out the sour cream on top, but since it really adds to the flavor of the soup I would highly recommend using a vegan sour cream alternative instead. You don’t have to feel guilty about a second helping of this soup, so make a large pot of it this winter season and sit back and relax with with a large steaming bowl of tasty soup that will surely satisfy your hunger and your taste-buds!
Adapted from Kochbar.de
5 Red Beets
3 Cloves of Garlic
2 Tbs Oil
2 Tbs Tomato Paste
1/2 Head of White Cabbage
2 liters Vegetable Broth (homemade or from bouillon)
3 Tbs Balsamic Vinegar
1 Tbs Sugar
1 Bay Leaf
1 bunch of fresh Dill or Dried Dill to taste
Juice of 1 Lemon, Salt and Pepper to taste
Sour Cream for serving (optional)
Wash and peel the root vegetables. Chop them into bite-sized pieces. Cut the cabbage into strips and then cut the strips into rectangular bite-sized pieces. Peel the garlic and mince it. In a large soup pot or dutch oven saute the garlic in hot oil until fragrant, about a minute. Then add the tomato paste and stir to combine, cooking about a minute more. Add the root vegetables and the cabbage to the pot stirring well. Add the vegetable broth, balsamic vinegar, sugar and the bay leaf and stir until everything is well combined. Let simmer with a lid tilted on top for about 20-30 minutes until the vegetables are tender, stirring occasionally. Once the vegetables are soft stir in the lemon juice, salt and pepper to taste. Serve with fresh or dried dill and a dollop of sour cream on top. Guten Appetit!