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 (or a nice matzo this week) and plenty of butter, or our Chopped Chicken Liver.
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.