Ingredients
6 cups water or vegetable bouillon | ¼ cup chopped fresh parsley |
4 cups red cabbage sliced thin | 2 TB. Raw, unprocessed honey |
1 cup peeled julienned beets | 1 teaspoon paprika |
1 onion, diced | ground pepper to taste |
2 cloves minced garlic | Kombu, the size of two postage stamps |
2 large potatoes peeled and diced; or use turnips and parsnips | Small pinch of unrefined sea salt |
2 teaspoons chopped fresh dill | ½ cup umeboshi vinegar or balsamic vinegar |
Fresh dill for garnish |
- Place all ingredients in a large soup pot except the dill for garnish.
- Bring to a boil, cover, reduce heat, and cook over medium heat for 45 minutes.
- Remove the kombu, cut into small pieces and return to pot..
- Place in serving bowls and top with a dollop of your favorite vegan sour cream.
- Garnish with fresh dill.
I like Imagine liquid bouillon or Rapunzel dried bouillon cubes.