Ronnie's Notes
Like most everyone I know, I overindulged over the December holidays. So, it’s time for some austerity — caloriewise, healthwise — with the menu.
But I like good food. Tasty food. Filling, satisfying food that looks good enough to please.
This soup has it all. It’s a riff on classic Borscht — cabbage is the foundation of Borscht but I didn’t have any! So I used cauliflower. It’s in the cabbage family after all. Mishpocha maybe.
It was perfect.
Instructions
Heat the vegetable oil in a soup pot over medium heat.
Add the onion and cook, stirring occasionally, for .
Add the garlic, beets, tomatoes, parsnip, cauliflower and parsley and cook, stirring occasionally, for .
Pour in the stock, add the bay leaf and salt and pepper to taste.
Bring the liquid to a boil.
Lower the heat and simmer, partially covered, one hour.
Add the potato and cook for or until the vegetables have softened.
Stir in the vinegar and dill and cook for .
Taste for seasoning and add more salt, pepper or vinegar to taste.
Remove the bay leaf.
If the soup is cooked using vegetable stock, serve it garnished with a dollop of sour cream if desired.