3 tablespoons butter 1 large onion, cut into 1/2-inch dice 2 stalks celery, cut into 1/2-inch dice 1 fennel bulb, stalks and bulb cut into 1/2-inch dice, feathery fronds chopped and reserved for garnish 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon caraway seeds 1 teaspoon pepper 3 beets, peeled and cut into 1/2-inch dice 1/2 small cabbage, cut into 1/2-inch dice 7 cups low-sodium chicken broth 3/4 pound cooked pot roast, cut into 1/2-inch dice Salt 1/2 cup sour cream

Step 1 Melt the butter in a stockpot over medium heat. Add the onion, celery and diced fennel and cook, stirring constantly, for 1 minute. Cover and cook until the vegetables are softened but not brown, about 5 minutes. Add the coriander, cumin, caraway seeds and pepper. Cook, stirring, until the spices are fragrant, about 1 minute. Add the beets, cabbage and broth and bring to a simmer. Partially cover the pot and simmer until the beets are tender, about 35 minutes.

Step 2 Add the cubed beef to the pot and heat through. Add salt to taste. Ladle into warm soup bowls. Serve with a dollop of sour cream and garnish with the chopped fennel fronds.

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