Recipe Index

Ingredients

• 1 1/2 cups diced carrots (about 4 carrots)
• 1 1/2 cups diced onion (about 1 onion)
• 1 1/2 cups diced celery (about 3 stalks)
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1/2 cabbage, thinly sliced (about 5 cups)
• vegetable broth (about 8 cups)
• 1 bay leaf
• 1½ cups beet juice, reserved from the tins (about 1 1/2 cups)
• 1 tsp white vinegar
• 15¾ oz Yukon gold potatoes, peeled and diced
• 2 tins (15 oz each) sliced beets, drained, juice reserved
• 1 tin (15½ oz) cannellini beans, drained and rinsed
• 2 tbsp minced parsley
• 2 tbsp fresh or dried dill
• 1/2 tsp freshly cracked black pepper

Method

1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery with half the salt and cook for about 6 minutes, until softening. Stir in the garlic and cook for 1 minute more.
2. Add the potatoes, vegetable broth, and bay leaf. Bring to a simmer and cook for about 10 minutes.
3. Stir in the cabbage and simmer for a further 8–10 minutes, until the potatoes and cabbage are tender.
4. Add the beet juice, sliced beets, and cannellini beans and simmer for 5 minutes to heat through and deepen the colour.
5. Take off the heat, remove the bay leaf, and stir in the vinegar, parsley, dill, remaining salt, and black pepper.
6. Taste and adjust the seasoning — a little more vinegar brightens it — and serve hot, with sour cream if you like.

Prep: 15 min · Cook: 41 min · Total: 56 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data