Ingredients

  • 85 grams butter, unsalted
  • 1 large onion finely chop
  • 1 large carrot peel, grate
  • 1 large bell pepper, green diced
  • 3 ½ cups cabbage shredded
  • 1 medium beets peel, grate
  • 1 rib celery diced
  • 1 small apple, green diced
  • 2 large potatoes, yukon cube
  • 6 ounces tomato paste
  • 4 cloves garlic minced
  • 2 quarts vegetable stock or chicken
  • 1 bay leaf
  • 8 peppercorns
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 4 tablespoons fresh dill chopped
  • 8 tablespoons sour cream

Directions

1. Add ingredients as you prepare them to pot. Sauté onion in butter. Add carrot, bell pepper until slightly softened. Stir in cabbage, beet, celery and continue sauting for 10 minutes. Stir in apple, potatoes, tomato paste and garlic. Add stock and bouquet garni. Simmer, covered, for 20 minutes.
2. Add paprika, salt and pepper and lemon juice to taste. Let stand at least 2-3 hours or overnight. Remove bouquet garni.
3. Serve hot with garnishes of sour cream and dill.

Notes
Serving Ideas:Original serves 8.


Categories
hot, soups
Keywords
soups, hot
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