A hearty root based vegetable soup popular in Eastern Europe Cuisine. Tangy, earthy, savory with a hint of sweetness.
When I was a little girl, we lived out in the country. We lived on my grandparents vineyard, across from my aunt and uncle's vineyard. We were raisin growers. One of my daytime highlights was to walk over to my Deda and Babunya's house, to spend time with them. I am of Russian decent. My Deda (grandfather) and I, would hang out in the garden eating tomatoes and cucumbers on fresh baked bread. We would sit in the shade and talk. He would always try to make me laugh. We would usually end our picnic together, with watermelon or grapes right off the vines.
Next, I would head in doors. The quickest way into the house, was through the garage and up the steps into the kitchen. I don't think I ever used the front door, but a handful of times. The garage usually smelled like whatever was going on in the kitchen. One deep breath through your nose, and your eyes would roll into the back of your head. It was delightful!
Babunya usually had two giant stock pots going. One to enjoy now, and the other to can or freeze for later.
I usually make this in large batches, because it does freeze beautifully. And, its gotten so popular with our friends, they all want some when I make it. This version is pretty close to my grandmother's recipe, however I do add beets, just because I like them. So feel free to do the same.
Heat a dutch oven or large soup pot, and olive oil to medium high. Add the onion, celery, garlic, cabbage and greens. Season with salt and pepper. Saute the vegetables until soft, stirring often, about 6 to 7 minutes. Next drop in the root vegetables, potatoes, beet, and carrots. Season with salt and pepper. Cook another 6 to 7 minutes, continuing to stir. Add about a cup of beef stock, to deglaze the pot.
Stirring so that nothing sticks to the bottom. Add in the remainder of the stock, tomatoes, lima beans and dill. Season with salt and pepper. Bring the mixture up to a boil, then reduce and simmer for about 30 minutes. The vegetables will be soft and the lima beans will start to break down. When the soup is done. Let it rest for about 5 minutes. Serve with a dallop of sour cream, and more fresh dill.
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