My mom made this and everyone loved it! Said it spoke to their souls. Will have to try it.
3 medium/2 large fresh beetroots (beets), about 1 pound, 2 ounces, peeled and cut into small dice
2 medium waxy, red-skinned potatoes, about 11 ounces, peeled and cut into small dice
1 medium carrot, peeled and chopped
2 celery sticks (stalk), ideally from the heart with leaves, chopped
4 cups water
Sea salt and fresh black pepper
4 tablespoons butter
1 large onion, about 9 ounces, chopped
1 green pepper, cored & chopped
3 garlic cloves, chopped
2 cups tomato juice
7 ounces shredded Savoy cabbage (about ¼ head)
1 14-ounce can red kidney beans, drained and rinsed
1 tablespoon red wine vinegar
1 tablespoon soft brown sugar
Sour cream or crème fraîche, to serve
To make: Place the beets, potatoes, carrot and celery in a large saucepan with the water and add plenty of salt and pepper. Bring to the boil then reduce to a simmer and cook until the vegetables are tender.
Meanwhile, heat a frying pan over medium heat and add the butter. When butter has melted, add onion and green pepper and cook until soft. Add garlic and cook until fragrant, about 1-2 minutes. Add to the soup pan with the tomato juice and return to a simmer. Add cabbage and red kidney beans and cook until cabbage is barely tender, about 5 minutes. Add vinegar and sugar. Taste and adjust seasoning if necessary. Serve each bowl hot, with a dollop of sour cream.