Rich in color and flavor, this soup delivers vibrant flavor and color. Vegetarian and beef versions alike can be made ahead and enjoyed throughout the week. Top it off with a creamy dollop of yogurt.
Sauté minced onions and garlic. When onions are translucent, add peeled and diced beets and vegetable, chicken or beef stock and simmer until the beets have lost their color. Any bone-in cut of meat is a great addition here, as are cooked kidney beans for vegetarian protein. Add carrots, potatoes and sliced cabbage and cook until the roots are tender. Season with salt, pepper, and sauerkraut for just the right flavor and serve with a dollop of yogurt and some crusty bread.
