A popular QG favourite recipe, full of colourful and vitamin-packed vegetables.
1 bay leaf
1 teaspoon black peppercorns
1/8 teaspoon mustard seeds
3 sprigs parsley
3 sprigs thyme
6 cloves garlic
3 tablespoons olive oil
1 medium russet potato, peeled and cubed
2 1/2 cups chopped red cabbage
1 large onion chopped
8 cups vegetable stock
6 2inch diameter beets, peeled and cubed
1 cup diced tomatoes
1 large apple peeled and cubed
1 cup apple cider vinegar
1/2 cup brown sugar
coarse salt and freshly cracked black pepper
sour cream for garnish
chopped fresh dill for garnish
Wrap the bay leaf, peppercorns, mustard seed, parsley, thyme sprigs and garlic in a piece of cheese cloth and tie it securely with a piece of string, this is called a boquet garni. If you don't have all of these items I have reverted to just adding some of the dried spices to mixture as an alternative to the bouquet.
Heat oil in heavy large pot over medium-high heat
Add potatoes, cabbage and onion and salute until the cabbage softens, about 5 minutes.
Add vegetable stock, bouquet garni, beets, tomatoes and apple.
Bring soup to a boil.
Reduce heat and simmer until vegetables are tender, about 30 minutes.
Remove the bouquet garni.
Puree 4 cups of the soup in a blender and return to the pot so that the soup will still be chunky.
If desired thin soup with more vegetable stock.
Add apple cider vinegar and brown sugar to taste and season with salt and pepper.
Ladle soup into bowls and top with dollop of sour cream and sprinkle with dill.