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
  1. Place all ingredients in a large soup pot except the dill for garnish.
  2. Bring to a boil, cover, reduce heat, and cook over medium heat for 45 minutes.
  3. Remove the kombu, cut into small pieces and return to pot..
  4. Place in serving bowls and top with a dollop of your favorite vegan sour cream.
  5. Garnish with fresh dill.

I like Imagine liquid bouillon or Rapunzel dried bouillon cubes.