Ruby beet and cabbage soup, warm bread and a cool swirl of sour cream

$2.81/serving$2.94at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• beet3 ea
• green cabbagequarter of a head
• carrot1 ea
• yellow potato1 ea
• yellow onion1 ea
• vegetable stock5 cups
• white vinegar1 tbsp
• sour cream1/2 cup
• dilla handful
• baguettehalf a baguette

Method

1Prep

• •Peel the beets and grate them on the coarse side of a box grater.
• •Grate the carrot.
• •Dice the potato and onion.
• •Thinly slice a quarter of a head of cabbage.

2Build the soup

• •Heat 1 tbsp oil in a soup pot over medium heat.
• •Cook the onion and carrot 4 minutes until soft.
• •Add the beets and cook 3 minutes.
• •Pour in the vegetable stock and add the potato.
• •Simmer 15 minutes.

3Finish

• •Add the cabbage and simmer 8 to 10 minutes until everything is tender.
• •Stir in the white vinegar and season to taste with salt and pepper.

4Plate

• •Slice and warm half of the baguette.
• •Ladle the soup into two bowls.
• •Swirl a generous spoonful of sour cream into each and garnish with the chopped dill.
• •Serve with the warm bread.