Ruby winter vegetable soup
Uncooked red onion(s)
2 medium, chopped
4 medium clove(s), finely chopped
Uncooked red cabbage
4 cup(s), thinly sliced, loosely packed
1 pound(s), peeled and shredded
Reduced-sodium chicken broth
2 medium, cut into 1/2-inch pieces
2 medium, peeled and cut into 1/2-inch pieces
Canned diced tomatoes
⅓ cup(s), chopped fresh, plus additional for garnish
- Heat oil in large Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and allspice and cook, stirring occasionally, until fragrant, about 30 seconds.
- Stir in cabbage and beets and cook, covered, stirring occasionally, until vegetables are softened, about 8 minutes. Stir in broth, water, carrots, parsnips, bay leaf, salt, and pepper and bring to boil. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes. Stir in tomatoes and cook, covered, 10 minutes.
- Remove and discard bay leaf. Stir in dill and vinegar. Ladle soup evenly into 8 soup bowls and sprinkle with fresh dill.
- Per serving: about 1 1/3 cups