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Ingredients

SERVES 8 10

This soup is an adaptation of a recipe from Markus Wolf's book on Russian cooking.

1/4 cup vegetable oil
1 large yellow onion, peeled and thinly sliced
2 medium carrots, peeled and coarsely grated
2 large beets, peeled and coarsely grated
4 cups shredded white cabbage
2 russet potatoes, peeled and coarsely grated
1 tbsp. tomato paste
1 tbsp. sugar
1 tbsp. white-wine vinegar
3 tbsp. chopped fresh dill
3 tbsp. chopped fresh parsley
3 tbsp. chopped fresh chives
Salt and freshly ground black pepper
2/3 cup sour cream
2 garlic cloves, peeled and minced

1. Heat oil in a large pot over low heat. Add onions, cover, and cook for 10 minutes. Add carrots, beets, and cabbage, cover, and cook until tender, about 20 minutes.

2. Place potatoes in a large saucepan. Add 8 cups water, bring to a boil over medium-high heat, and cook until tender, about 10 minutes.

3. Add tomato paste, sugar, and vinegar to vegetables and cook, stirring, until sugar dissolves, about 2 minutes. Add potatoes and cooking water; simmer for 10 minutes. Stir in 2 tbsp. each dill, parsley, and chives, and season to taste with salt and pepper. Serve, either hot or chilled, in bowls, topped with sour cream, garlic, and remaining herbs.

This article was first published in Saveur in Issue #12

Description

This Soup Is An Adaptation Of A Recipe From Markus Wolf?s Book On Russian Cooking.

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