Ingredients
| 6 cups water or vegetable bouillon | ¼ cup chopped fresh parsley |
| 4 cups red cabbage sliced thin | 2 TB. Raw, unprocessed honey |
| 1 cup peeled diced or julienned beets | 1 teaspoon paprika |
| 1 onion, diced | ground pepper to taste |
| 2 cloves minced garlic | Kombu, the size of one postage stamp |
| 2 large potatoes peeled and diced; or use turnips and parsnips | Small pinch of unrefined sea salt |
| 2 teaspoons chopped fresh dill; + few sprigs for garnish | ½ cup umeboshi vinegar or balsamic vinegar |
| Vegan Sour Cream – optional |
Directions
- Place all ingredients in a large soup pot except the dill for garnish and vegan sour cream.
- Bring to a boil, cover, reduce heat, and cook over medium heat for 45 minutes.
- Remove the kombu, cut into small pieces and return to pot..
- Place in serving bowls and top with a dollop of your favorite vegan sour cream.
- Garnish with fresh dill.
I like Imagine liquid bouillon or Rapunzel dried bouillon cubes.
Therapeutic Properties of Beets
In TCM beets are considered the sweet flavor. They are a blood tonic and blood purifier, and are helpful for anemia, and for the heart and circulation. Beets benefit the liver, and treat constipation especially the type resulting from fluid dryness. Beets treat nervousness and congestion of the vascular system.
