Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
½ cup carrots, diced (125 mL)
½ stalk celery, diced
3 Tbs. olive oil (45mL)
2 cups green cabbage, cut fine (500 mL)
1 cup yellow potatoes, peeled and diced (250 mL)
1 cup cooked red beets, peeled and diced (250 mL)
6 cups water (1500 mL)
3 cups tomato juice or preserved tomatoes (750 mL)
1 cup cooked pot barley (250 mL)
2 bay leaves
Himalayan salt to taste
Freshly chopped dill and parsley to taste
Directions:
In a large soup pot on minimum heat, sauté onion, garlic, carrots and celery for about 3 minutes, stirring constantly. Add the cabbage and the potatoes, the tomato juice or tomatoes and water. Now add the bay leaves and some salt. Allow to simmer until the vegetables are cooked. Stir in the beets, barley, dill and parsley at end of cooking time. If necessary, add salt and heat soup to preferred warmth. Enjoy!
This soup is not only delicious, but is full of nutrients such as: Vitamin A, B6, Vitamin C, Vitamin K, copper, fiber, folate, iron, magnesium, manganese, phosphorus, potassium, thiamine, zinc, and much more.
Franziska S. Pedersen