Recipe

Step 1:

Heat a large dutch oven or stock pot to medium heat. Add olive oil and caraway seeds. Once seeds begin to sizzle, stir in onion and carrot, and let cook for 8-10 minutes until soft.

Step 2:

Meanwhile, peel and grate beets using the large grates on a box grater.

Step 3:

Add in garlic, and let cook until aromatic, about 1 minute. Season with salt and pepper.

Step 4:

Stir in tomato sauce or tomato paste. Let cook until reduced to a paste-like consistency, about 3-4 minutes.

Step 5:

Next, add in cabbage, beets, and mushroom broth and bring liquid to a boil. Let simmer for 20 minutes on low until beets and cabbage are soft and tender.

Step 6:

Season again with salt and pepper, then stir in 1 to 2 tablespoons of vinegar as desired.

Step 7:

Pour hot soup into serving bowls and dollop with skyr and dill. Alternatively, serve chilled for a refreshing treat.