Ingredients Edit

Directions Edit

  1. Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.
  2. In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes.
  3. Set aside.
  4. Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.
  5. When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves—and cook another 10 minutes.
  6. Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley.
  7. Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4½ hours.
  8. Turn off the heat, let cool, and allow to ripen for about 12 – 18 hours.
  9. When ready to serve, reheat gently then ladle into bowls.
  10. Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.
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