8 cups of meat stock
2 red beets
2 Tbsp olive oil
1 large onion
2 cloves of garlic
2 carrots
2 parsnips
2 Tbsp tomato paste
1/4 white cabbage
1/4 Savoy cabbage
2 Tbsp chopped dill
salt and pepper to taste
2 Tbsp fresh lemon juice [optional]

• Cook the beets just until they can be pierced with a knife.
• Meanwhile peel and thinly slice both the onion and the garlic.
• Add the olive oil to a medium soup pot.
• Stir in the onions and garlic and sauté until translucent, but not brown.
• Set the pot aside.
• Cut the carrots and parsnips into matchstick strips.
• Add the carrot and parsnip strips to the pot.
• When the beets are done, place in cold water.
• Slip off the peels.
• Cut the beets in half and slice them very thin.
• Add the sliced beets to the pot.
• Stir in the tomato paste and gently sauté the vegetables until al dente, but not soft.
• Very thinly slice the cabbages.
• Add the sliced cabbage to the pot and sauté for two minutes.
• Add the stock.
• Stir in the chopped dill and salt and pepper to taste.
• If desired add the lemon juice.
• Bring soup to gentle simmer and cook for 2-3 minutes.
• Serve very hot with a large dollop of sour cream.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!