May 2, 2014
Author: Mark Lieberman
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups beef broth or vegetable broth
1 medium russet potato, peeled and diced
1 cup shredded green cabbage
1/4 teaspoon freshly ground black pepper
1⁄2 tsp allspice, ground
1 smashed garlic clove
1 1/2 cups roasted & diced beets
3 teaspoons red-wine vinegar
1/4-cup sour cream
1 tablespoon freshly grated horseradish
1 tablespoon fresh parsley, lightly chopped
2 tablespoons fresh dill, lightly chopped
In a medium saucepot, heat the oil and add the onions. Cook the onions until translucent. Add the broth, potato, cabbage, and salt. Cover with a lid and cook for 10 minutes.
Add the diced beets, black pepper, garlic clove, allspice and black pepper. Cover with a lid again and cook for another 25 minutes.
Add the vinegar, then turn off the heat and stir in the parsley and 1⁄2 the dill. Taste and add additional salt and pepper as desired.
To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh horseradish and dill.