Ingredients:
Onion, celery, carrots, garlic, fresh beets, white cabbage, potato, parsley, cilantro, chicken broth/chicken broth powder, crushed tomatoes, fresh lemon juice.
Spices:
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Sweet paprika, hot paprika or ground chili, allspice, saffron, cumin, ground black pepper, sea salt, bay leaves
How to prepare:
Boil a liter of water in a large pot and place about 4 beets, cut into coarse cubes, in it to cook.
At the same time, we will fry the chopped vegetables: onion, carrots, celery, garlic and grated beets.
After frying, combine all the vegetables with the beets in the large pot, add another liter of water and about 6 crushed tomatoes.
After boiling, add julienned white cabbage, cubes of 3 potatoes, and spices.
After about an hour of cooking, add a little lemon juice and improve the flavor with spices.
• The soup, like a variety of other soups, is served as part of a daily soup special at Chef Sumac's restaurant on Mount Canaan in Safed. Ask the waiter what soup is on the menu today.
