Classic Beet Soup (Print Version)

# Ingredients:

01 - 12 cups of either veggie or beef broth, choose low-sodium if you can.
02 - 5 cups of thinly sliced cabbage—red or green, your pick.
03 - 1 big onion, diced up small.
04 - Chop up 3 medium-sized carrots.
05 - 2 tablespoons of olive oil to cook with.
06 - 3 large beets, peeled and cut into thin strips.
07 - 4 large potatoes, peeled and chopped into cubes.
08 - 6 ounces of tomato paste—low-sodium works well.
09 - 2 teaspoons of salt to start with.
10 - Throw in 3 bay leaves.
11 - 1 tablespoon of white vinegar for a tangy kick.
12 - Add a pinch of maple syrup or sugar for a tiny hint of sweetness.
13 - Grate 3 big cloves of garlic.
14 - A bit of ground black pepper to taste.
15 - Finely chop a quarter cup of parsley or dill.
16 - Serve it up with sour cream, yogurt, or some rye bread.

# Instructions:

01 - Put the broth and bay leaves in a big pot and bring them to a boil.
02 - Stir in the cabbage, cover the pot, and let it simmer on low heat for 20 minutes.
03 - Cook the onion and carrots in a pan for about 5 minutes, then toss in the beets and let them cook another 3–4 minutes.
04 - Add the veggies you just cooked into the pot along with the potatoes, tomato paste, and salt. Let it all cook together for 20 minutes.
05 - Mix in the vinegar, sugar, garlic, and some black pepper. Let it sit for 10 minutes, then sprinkle in the dill.
06 - Dish it out while hot and enjoy with a dollop of yogurt or sour cream and some rye bread on the side.

# Notes:

01 - You can totally make it vegetarian by throwing in some beans.
02 - It’ll stay fresh in the fridge for around 5 days.
03 - Want meat? Cook it with beef bones first for extra flavor.
04 - Adding a bit of sauerkraut can give it a tasty twist.

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