canola oil – 1-2 medium, tablespoons onion – 1 medium, diced carrots – 1-2 medium, shredded beets – 1-2 medium, shredded tomato paste – OR – – 5-7 oz diced tomatoes – OR – – 1 16 oz can fresh tomato – 1, diced vinegar – 1 tablespoon red kidney beans – 1 can fresh parsley – 1/4 cup chopped (optional) salt – 1/2 tablespoon black pepper – 1/4 teaspoon sour cream – (to taste)
Heat the broth in a large pot. Meanwhile, peel the potatoes and cut them into small rectangles. Add the potatoes to the boiling broth. Cut the cabbage into small strips and add to the broth once it has come to a boil again. Decrease the heat to medium and let the vegetables simmer for 10-15 minutes. In a skillet, heat the oil. Add the onion and sauté until translucent. Add the carrots and beets. Sauté the vegetables together for about 3-5 minutes. Add the tomato product to the skillet, and sauté for an additional 1-2 minutes. Add vinegar, and cook for 1 minute. Do a taste check to see if the potatoes and cabbage are ready, then increase the temperature of the soup to high. Add the sautéed vegetables. Open the can of beans, drain them in a colander and rinse under cold water. Add to the soup and cook for a few minutes more. Add the parsley. Serve hot, adding 1/2-1 tablespoon of sour cream to each serving, according to each person’s taste.