1/2 head each red and green cabbage
4-6 medium beets
2 cups broth of your choice (our preference is low sodium, no-chicken)
6-8 cups water (enough to cover vegetables by about an inch)
1 Tablespoon apple cider vinegar
1 Tablespoon honey or sorghum syrup
salt and freshly ground pepper to taste
Shred all vegetables into small pieces using a food processor or grater.
Place in deep
soup pot, add broth and enough water to cover vegetables by about an inch.
Bring to a boil, reduce
heat, cover and simmer until vegetables are completely softened and liquid has thickened.
Add vinegar and honey, plus a little salt and pepper. Let simmer about 15 minutes.
goal is to balance the sweetness of the vegetables with a hint of sourness for accent.
vinegar and honey if a more pronounced sweet and sour flavor is desired.
Serve hot or chilled. Cover and refrigerate leftovers.
Traditional garnish is a small peeled boiled potato and a dollop of sour cream.
Buttered slices of dark rye or pumpernickel may be served as an accompaniment.