2 tbsp (25 mL) butter
6 beets, peeled and shredded
4 leeks, chopped
2 cups (500 mL) sliced mushrooms
2 carrots, shredded
2 cloves garlic, minced
1 onion, chopped
1 white turnip, peeled and shredded
1 stalk celery, chopped
1 potato, peeled and chopped
2 bay leaves
7 cups (1.75 L) beef or vegetable broth
2 tbsp (25 mL) tomato paste
2 cups (500 mL) shredded cabbage
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
3 tbsp (50 mL) red wine vinegar
1 tsp (5 mL) granulated sugar
Salt and pepper
Sour cream and snipped chives or green onion tops
1. In large saucepan, melt butter over medium heat. Add beets, leeks, mushrooms, carrots, garlic, onion, white turnip, celery, potato and bay leaves; cook, stirring occasionally, for 20 minutes.
2. Stir in broth and tomato paste. Bring to simmer and simmer gently for 10 minutes. Stir in cabbage and beans; cook for 5 minutes.
3. Season with vinegar, sugar, and salt and pepper to taste, adding more vinegar and sugar if needed. (There should be a nice sweet and sour balance.) Discard bay leaves. Place dollop of sour cream and sprinkle of chives on each serving.
Tip: This soup freezes well, so double the batch and freeze for later use.
Nutritional information can be found at Foodland Ontario.