This soup originated in the Slavic region of the world. It reminds me of the fact that we all learn when we share our traditions, and that by helping with one another, we awaken the power of human connection and compassion.
I make a stock using the stalks and leaves from the tops of organic beets. You may chop these stalks and leaves, our do as I do, just throw them in a big pot with 12 cups of filtered water. Let simmer for a few hours.
(I save these cooked tops for my dog Danny, who loves them!)
Sauté in 2 T avocado oil over medium heat
5 cups of a combination of green and red cabbage thinly sliced
1 large onion chopped
3 medium carrots chopped
Set aside.
Cut
2 1/2 muun chi fermented beets into matchsticks
combine with
4 large potatoes cubed (I like to keep the skins on for maximum nutritional benefits)
Add the beets and the potatoes to a slurry of
6 oz can tomato paste low sodium
1 tsp himalayan pink salt
3 bay leaves
3 large garlic cloves crushed
1 T muun chi classical Kvass
black pepper to taste
Combine the veggies with the beet broth and simmer for 1 hour.
Serve with
muun chi CoCoFir seasoned with chopped parsley
We encourage you to enjoy this Ukrainian favorite with a friend as you reflect on your many blessings and pray for those in need.