|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.