Ingredients
The following ingredients have 4 Servings
- Three or four fist sized beets (grated (about 4 cups))
- Fresh cabbage (cored and shredded (about 4 cups))
- up to 1/2 cup extra virgin olive oil
- 2 medium carrots (diced)
- 1 large onion (diced)
- 2 garlic cloves (chopped)
- 2 celery stalks (diced)
- 1 large potato (peeled and diced)
- 2 quarts broth (we used vegetable broth, beef or chicken broth are also good, water also works)
- soup bone (optional, adds a nice flavor to weaker broth or water)
- 3-4 bay leaves
- 1-2 tablespoons Hungarian paprika (or a mix of the sweet and hot)
- 1 cup chopped fresh parsley
- salt and pepper to taste
- sour cream or yogurt as garnish
Instruction
- Heat the olive oil in a large 6 quart stock pot or dutch oven. Saute the carrots, onions, celery and garlic until softened.
- Stir in the grated beets and shredded cabbage.
- Add the broth and soup meat (if using). Season with salt, pepper, bay leaves and paprika.
- Cook over medium heat just shy of a full boil until the cabbage and beets are softened. Add more broth or water if needed.
- Add the potato and cook for another 15 - 20 minutes until cooked through.
- Stir in the chopped, fresh parsley.
- To serve, ladle the vegetables into a bowl and top with broth.
- Add a dollop of sour cream or yogurt.
