Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1/2 head each red and green cabbage 4-6 medium beets 2 carrots 1 leek 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 DIRECTIONS 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. The goal is to balance the sweetness of the vegetables with a hint of sourness for accent. Add more vinegar and honey if a more pronounced sweet and sour flavor is desired. Serve hot or chilled. Cover and refrigerate leftovers. SERVING SUGGESTIONS 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. Copyright © 2016 Stefanie Samara Hamblen |
