Ingredients:
1 onion, peeled
1 carrot, peeled
1 celery stalk
6 beets, peeled
1/4 head of cabbage, purple, green or savoy
3 cloves garlic, peeled
3 tbsp cooking oil or butter
1 tsp salt
1/2 tsp black pepper
1 tsp caraway seeds (optional)
6 cups chicken or vegetable stock
1 14-ounce can of white beans (navy or cannellini), drained and rinsed
Optional garnish:
sour cream, plain yogurt, or crème fraîche
chopped fresh dill
Equipment:
Kitchen knife
Cutting board
Peeler
Box grater OR food processor with the grating attachment
Garlic press
Measuring spoons and cups
Directions:
- Prep the vegetables. Dice the peeled carrot, peeled onion, and celery. Using the side or a box grater with large holes (or a food processor with a grating attachment), grate the peeled beets. Thinly slice the cabbage. Mince the peeled garlic or pass through a garlic press.
- Heat the cooking oil or melt the butter in a large soup pan over medium heat. Add the carrot, onion, and celery and cook for about 5 minutes, until softened. Add the grated beets and cook for five minutes, stirring occasionally. Add the cabbage and cook for five minutes, stirring occasionally. Add the minced garlic, salt, pepper, and optional caraway seeds, and cook for a few minutes until fragrant.
- Add the stock and bring to a boil over medium heat and then reduce heat so that the soup simmers gently. Cook uncovered until all the vegetables are tender, about 20 minutes. Add the rinsed and drained beans, bring to a simmer, and cook another 10 minutes. Adjust salt and pepper to taste.
- Serve hot with a dollop of sour cream or yogurt and some fresh dill, if desired.