INGREDIENTS:

• 3 medium beets, peeled
• 4 tablespoons sunflower or olive oil
• 4 cups chicken broth + 6 cups water
• 3 medium potatoes, peeled and sliced into big cubes
• 1 head small green cabbage, thinly sliced or shredded
• 2 carrots, peeled and thinly sliced
• 1 medium onion, finely chopped
• 5 tablespoons tomato sauce
• 1 teaspoon sea salt (to taste)
• 1/4 teaspoon black pepper, freshly ground

ADDITIONAL FLAVORINGS:

• 1 bell pepper
• 2 celery sticks
• 1 can white cannellini beans
• 2 bay leaves

GARNISH:

• Sour cream or plain yogurt or mayo
• 2 tablespoons fresh dill, chopped

STEPS:

1. Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
2. Heat a medium pot over medium/high heat and cook beets for 15-20 minutes or until easily pierced with a fork. Let beets cool down and then shred.
3. Heat a large pot (5.5 quart) over medium-high heat and add 1 tablespoon oil. Add broth and water. Add sliced potatoes and then cook for 10-15 minutes or until easily pierced with a fork. At the same time add the cabbage and cook, stirring occasionally, until the cabbage wilts, 3 to 5 minutes.
4. While potatoes and cabbage are cooking, place a large skillet over medium/high heat and add 2 tablespoons oil. Add chopped onion, carrots and shredded beets and sauté 10 minutes, stirring occasionally. Add bell pepper and celery for richer flavor (optional).
5. Add tomato sauce and saute, stirring occasionally, for an additional 5 minutes, then transfer to the soup pot to continue cooking with the potatoes and the cabbage.
6. When potatoes reach desired softness, add beans, bay leaves, salt, and black pepper. Simmer for an additional 2-3 minutes and add more salt to taste.
7. Let the soup sit for an additional hour. Add sour cream and chopped dill once served.

Tastes best with dark/pumpernickel bread, a clove of garlic and additional protein such as bacon and/or salo.*

*salted unrendered pork fat