Ingredients

The following ingredients have 4 Servings
  • 4 medium beets (peeled, coarsely grated)
  • 2 cups cabbage (shredded/finely chopped)
  • 3 medium potatoes (peeled, cubed)
  • 1 onion (finely chopped)
  • ½ leek (finely chopped)
  • 1 garlic clove (finely chopped)
  • 1 medium carrot (peeled, coarsely grated)
  • 4 tablespoons celery root/celeriac (peeled, coarsely grated)
  • 4 tablespoons parsley (finely chopped)
  • 1 bay leaf
  • 2 allspice berries
  • 1x14.11oz can white beans (1 can, rinsed, drained)
  • 2 tablespoons vegetable oil
  • 8 cups hot vegetable stock (or according to preference)
  • 2-3 tablespoons white wine vinegar
  • 2-3 tablespoons dill pickle water
  • Sea salt and pepper to taste
  • 1 tablespoon dill (finely chopped, for serving)
  • Sour cream (for serving)

Instruction

  • Make soup base: Heat the oil, add the onion, garlic, leek, bay leaf and allspice berries and cook gently for 3 minutes stirring often.
  • Add shredded vegetables: Stir in the carrot, cabbage and celeriac. Cook for 3 more minutes.
  • Add beets: Add the beets, potatoes, parsley, 2 tablespoons of vinegar and dill pickle water (each) and most of the stock. Cover and bring to the boil then simmer for 20 minutes stirring occasionally.
  • Add beans: Add the beans, more stock if needed, pepper to taste and continue cooking gently for 25 more minutes.
  • Finish off: Remove from the heat, add more vinegar and pickle water if needed and adjust the seasoning. Serve with sour cream and freshly chopped dill.