3 medium beets, roasted* and chopped
2 medium potatoes, diced
1 medium turnip, diced
1 medium onion, diced
2 carrots, chopped
1 stalk of celery, diced
2 cups of Napa cabbage, thinly sliced
4 cloves garlic, minced
1 tablespoon tomato paste
1 14.5 ounce can kidney beans (with liquid)
2 bay leaves
4 cups of vegetable broth
1 28-ounce can crushed tomatoes
1 teaspoon caraway seeds (optional)
2 tablespoon red wine or apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon fresh dill
Salt and pepper to taste
1. Heat a soup pot over medium heat. Add olive oil or butter. Sauté onions, carrots, celery and caraway seeds for 5-8 minutes. Add garlic and tomato paste and stir for a minute or two. Add broth, crushed tomatoes, bay leaves, beans, potatoes and turnips. Simmer until potatoes and turnips begin to soften.
2. Add cabbage and beets (if using raw beets) when the potatoes are about halfway done and simmer another 10 minutes or so.
3. If using roasted beets, peel them, cut into matchsticks, and add them to the soup once the cabbage softens.
4. Remove soup from the heat and add the vinegar, lemon juice, dill, honey, salt and pepper. Adjust the seasonings to your taste. Garnish each bowl with a dollop of sour cream or yogurt. Serve with rye bread and enjoy.
*Roasting the beets beforehand will give the soup an earthier flavor, but you can cut the raw beets into matchstick-sized pieces and add them directly into the soup when you add the cabbage for a quicker cooking time.
Per serving (1 cup): 105 calories, 1g fat, 27g carbohydrates, 4g protein, 397mg sodium, 5g fiber
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