Ingredients

• 1.5 tablespoons butter
• 1 onion
• 1 carrot
• 1 parsnip
• piece of celery
• 2 red beets
• 2 liters broth (e.g. from turkey)
• piece of savoy cabbage (about 1/5)
• 1 can white beans
• 1 clove garlic
• seasonings: 2 bay leaves, 2 allspices, 1 teaspoon herbed pepper
• 1 tomato or 4 tablespoons canned tomatoes
• 1 tablespoon lemon juice

Preparation

1. In a wide pot with butter, melt chopped onion into cubes. Add peeled and grated carrot, parsnip and celery and sauté, stirring occasionally, for about 3 minutes.
2. Peel the beets and cut into small cubes, add to the pot with the soup. Pour with hot broth and bring to a boil.
3. Meanwhile add chopped cabbage, beans along with the liquid from the can, a peeled whole clove of garlic and seasonings. Season with salt and freshly ground black pepper.
4. After boiling, reduce heat and cook covered with a slightly open lid for about 20 minutes until vegetables are tender.
5. Add peeled tomato cut into small cubes and cook for another 5 minutes. Finally add lemon juice.
6. Serve with sour cream and dill and cooked potatoes e.g. with okrasa.