Ingredients

• 1/2 kg new potatoes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 cloves garlic
• 1/2 teaspoon Provençal herbs or dried oregano
• 1 bunch beet greens with larger beets
• 1/4 small head young cabbage
• 1/4 cup dry white wine (optional)
• 1.25 liters chicken or vegetable broth
• 1 tablespoon lemon juice + additionally 1 teaspoon wine or rice vinegar

To serve:

• plain yogurt
• fresh dill

Preparation

1. Peel the potatoes, rinse and cut into slices. In a pot with a thick bottom, heat the oil with butter, add the potatoes and fry for about 5 minutes so they brown in spots. Add peeled and halved garlic and fry together for 2 minutes, salt, add dried oregano or Provençal herbs.
2. In the meantime, thoroughly rinse the beet greens (beets and leaves). Grate the beets on large holes of a grater or chop into strips in a mandoline slicer. Peel the cabbage from outer leaves, rinse, chop thinly on a board.
3. Add the beets and cabbage to the potatoes and fry together for about 2 minutes, then add the chopped beet green stems (save the leaves for later).
4. Pour wine if using into the pot with potatoes and cook it down completely. Pour in the broth and bring to a boil. Reduce heat to minimum and cook the soup for about 10-15 minutes until the potatoes and beets are soft. At the end add chopped 1 cm beet greens leaves, lemon juice and vinegar and cook for about 2 minutes.
5. Remove the soup from heat when the vegetables are already soft. Serve with plain yogurt and fresh dill.