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For this rich and comforting soup we simmer diced beets from County Line Harvest and cabbage from Riverdog Farm with carrots in a rich vegetable broth with a bit of tomato paste and a sprinkling of caraway seeds. It is finished with our own sauerkraut brine. Heat and eat as is, or with a big dollop of Piima or Yogurt Cream on top. Try it with a slice of toasted Bread SRSLY Gluten-free Bread and plenty of butter, or our Chicken Liver Pate.

Ingredients: beets,* carrots,* onions,* cabbage,* celery,* tomato paste,* sauerkraut brine (juice from green cabbage,* Celtic sea salt), olive oil,* Celtic sea salt, caraway seeds,* black pepper,* bay leaves*  (* = organic)

Recipe is vegan, gluten-free, dairy-free and GAPS/Paleo Diets friendly.

Product tags
$12.00
$1.50 Glass Deposit
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