At this time of year, there is something very comforting about a good warm soup. The mix of earthy beets and carrots with the addition of the tomatoes is perfection. I recently served this with a mile high egg sand-which for a Cortes Island Senior lunch day, and it was met with rave reviews. Caraway Rye is also a wonderful accompaniment.
- 2 tablespoons of vegetable oil
- 2 cups of chopped yellow or brown onion
- 2 teaspoons of crushed garlic
- 2 bay leaves
- 6 cups of peeled beets, cut in ¼ in cubes
- 1 cup of diced carrots
- ½ large purple cabbage, shredded
- 3 cups of chopped fresh tomatoes (or substitute diced canned tomatoes, 796 ml)
- 6-8 cups of water or vegetable stock
- Salt &pepper to taste
- Chopped fresh dill to taste
- Yogurt or sour cream to garnish
- In a large soup pot, sauté the onion, garlic, and bay leaves in oil until tender. Add the cubed beets and continue to sauté, for approximately 20 minutes, just until beets get tender.
- Add the carrots, cabbage, tomatoes, and the water or vegetable stock. Cover and simmer until the beets are completely tender; about 45 minutes to an hour.
- Remove any foam that may have formed on the surface. Season with salt and lots of pepper to taste. Stir in the fresh dill and serve hot. Garnish with the sour cream or yogurt.