Cabbage and Beet Soup
Cabbage and Beet Soup
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  • 1 onion, chopped
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) brown sugar
  • 2 tablespoons (30 ml) white wine vinegar
  • 2 medium potatoes, peeled and diced
  • 2 medium beets, peeled and julienned (about 500 ml/2 cups)
  • 2 cups (500 ml) finely sliced green cabbage
  • 6 cups (1.5 litres) chicken broth
  • 1/4 cup (60 ml) flat-leaf parsley, chopped
  • Salt and pepper
  • Preparation
  • In a saucepan over medium heat, brown the onion in the oil. Add the brown sugar and cook, stirring constantly, for 1 minute. Deglaze with the vinegar. Add the remaining ingredients except the parsley. Season with salt and pepper. Bring to a boil. Cover, reduce the heat and simmer until the vegetables are tender, about 25 minutes. Add the parsley and adjust the seasoning.
  • Serve with open-face sausage and paprika sandwiches.
  • Description
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