A classic Russian soup, with a few family twists. Full of vegetables and with very little fat, this is a super healthy, super yummy soup. Served with some potato latkes or some brown bread, it gets taken to a whole new level.
Prep Time: ~1 hour
- 1 ½ cups potatoes, thinly sliced.
- 1 cup beets, thinly sliced.
- 4 cups water/vegetable stock.
- 2 tbsp mild vegetable oil (olive, grape seed, canola, etc).
- 1 ½ cups onions, chopped.
- 1 large carrot, sliced.
- 1 large stalk celery, sliced.
- 3 cups cabbage, shredded.
- 1 cup tomato puree.
- 1 tbsp + 1 tsp cider vinegar.
- 1 tbsp agave syrup or similar sweetener.
- salt and pepper, to taste.
- 1 tsp caraway seeds, plus some to garnish.
- As much dill (fresh is better, but dried works well too) as you like, plus some to garnish.
Boil the potatoes and beets in the stock/water until tender, around 10-15 minutes. Remove them from the liquid, setting aside for further use.
In a large pot, fry the onions in the oil until translucent, adding in the salt and caraway seeds. Next, add the carrots, celery, and cabbage, season with pepper. Fry for a few minutes, to let the flavors mingle.
Pour in the tomato puree and the liquid you used to cook the beets and potatoes. Toss in your dill. Bring the pot to a boil, then reduce the heat and simmer until the vegetables start to get tender.
Next, add the beets and potatoes back into the pot. Allow to simmer for at least 30 minutes, tasting to test the seasoning from time to time. Serve hot or chilled, with a little dill and some caraway seeds as a garnish.