washed, peeled and grated
apple cider vinegar
or red wine vinegar
diced in 1/4 inch cubes
or creme fraiche
Using a food processor, grate the beets and carrots. You can even use the food processor to dice your onion, if you wish.
In a large soup pot, heat your ghee, then add in your beets, carrots, and onion and sauté.
After 2 minutes, add the vinegar. Simmer for another 5 minutes before adding the honey and tomato paste. Continue to sauté for another 10 minutes.
Add your broth or water, plus potatoes, bay leaves, black pepper, and salt (to taste). Simmer for another 10-15 minutes or until potatoes are tender and break with a fork.
When the potatoes are tender, stir in your cabbage and simmer for 5 more minutes.
Before serving, stir in chopped parsley and crushed garlic, and cover and let sit for 5-10 minutes to let all the flavors meld together. Garnish with fresh dill and yogurt or creme fraiche.