8 cups beef stock
3 potatoes cubed
1/2 head of cabbage, shredded
1 parsley root or parsnip, chopped
2 medium onions cut in thin strips
2 large carrots shredded
1 bunch beets, shredded
1 carrot, shredded
1 tablespoon red wine vinegar
6 peppercorns
1 bayleaf
1 cloves garlic, chopped
Salt to taste
butter or oil for sautéing
sour cream and dill for garnish
dark rye bread
Begin the day before serving.
1. Heat the stock in a large soup pot over medium heat, add cabbage and potatoes and simmer for 15 minutes.
2. In the meantime, sautee the beets in a saucepan and cook gently, covered, for about 5 minutes. Add vinegar. Mix in the onion, carrot, and parsley root (or parsnip), and braise.
3. When the cabbage and potatoes are finished simmering, add the beet mixture, the peppercorns, allspice berries, and bay leaves--and cook another 10 minutes.
4. Stir in the chopped garlic. Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4 hours. Turn off the heat, let cool, and allow to ripen for 12-18 hours in the refrigerator.
5. The soup may also be pureed or strained, if desired. Serve cold or reheat gently (boiling will reduce the beautiful beet-red color) then ladle into bowls. Top each with a teaspoonful of sour cream and a sprinkling of dill, and serve with a slice of dark rye bread.
