Ingredients
Three or four fist sized beets, grated (about 4 cups)
Fresh cabbage, cored and shredded (about 4 cups)
up to 1/2 cup extra virgin olive oil
2 medium carrots, diced
1 large onion, diced
2 garlic cloves, chopped
2 celery stalks, diced
1 large potato, peeled and diced
2 quarts broth (we used vegetable broth, beef or chicken broth are also good, water also works)
soup bone (optional, adds a nice flavor to weaker broth or water)
3-4 bay leaves
1-2 tablespoons Hungarian paprika (or a mix of the sweet and hot)
1 cup chopped fresh parsley
salt and pepper to taste
sour cream or yogurt as garnish
Preparation
