This recipe is sooo wonderful, hot or cold! It’s slightly sweet and quite refreshing. I love to top it with freshly grated or prepared horseradish. If you are not a horseradish fan- you can skip that part.
1/2 cup dried mushrooms (I used shiitake)
4 cups chicken stock
4 tbs schmaltz (chicken fat- sub butter if you don’t have schmaltz )
2 large leeks – cut into 1/2 in pieces
1 large onion – finely diced
1 large carrot – 1/4 inch dice
3 pieces of celery – 1/2 inch dice
2 turnips- about 2 pounds – 1/4 inch dice
finely chopped parsley – chopped
3 cups shredded green cabbage
3 bay leaves
7 cloves garlic – minced
salt and pepper
1 1/2 pounds beets – match-sticked
1 1/2 cups canned diced tomatoes
4 Tbs red wine vinegar
Heat the broth until a gentle boil. Add the dried mushrooms and set aside. Let soak until soft- at least 20 minutes.
Heat the schmaltz up in a heavy pan. Add onions and leeks. Sautee until soft. Add turnips, carrots, celery, and bay leaf. Saute until soft- about 10 min. Strain the mushrooms, reserving the broth. Chop the mushrooms and add them to the other vegetables. Add garlic, cabbage and about 1 Tbs of salt. Cook for another 10 minutes.
Add beets, and tomatoes. Add the strained stock. Simmer for another 25 minutes, until all veggies are tender. Check for salt and pepper. Stir in the vinegar.
Serve with sour cream, and horseradish. Can be served warm or cold
My kids loved it so much- that when i went to take a picture- a little hand snuck into the photo frame! Even though she had a bowl in front of her- she wanted to grab a little extra!