2 hrs 30 mins
2 hrs 55 mins
8 to 10 servings
The soup is best made a day ahead, giving the flavors time to meld.
3 teaspoons olive oil
2-3 bay leaves
2 large onion, chopped (about 1 1/2 cups)
8 cups veg stock
4-6 large beets (about 1 1/2 pounds), peeled and frenched
3-4 carrots peeled and chopped
2-3 medium russet potato frenched
3-4 cups thinly sliced Red cabbage or plain cabbaged
3-4 tablespoons red wine vinegar or white vinegar
2 tablespoons of minced garlic
1 cup sour cream
Salt and freshly ground black pepper to taste
Use oil to lightly brown onions once onions are browned add garlic and cook for 5-10 seconds.
Next add cut vegetables, stock, bay leaves
Bring the pot to a low boil.
Turn down the heat and simmer on low.
add Vinegar and cool for 2 hours 30 minutes.
add salt and pepper to taste.
Serve with a spoon of sour cream on top
optional add sprinkle of chopped fresh dill