This hearty soup is good for one’s blood and can be eaten hot or cold.
Beetroot … 32 cups diced
Parsnip … 2 roots diced
Carrots … 8 cups diced
Purple onion … 4 cups diced
Purple cabbage … 1 small head diced
Tomatoes … 16 cups diced
White beans … 8 cups
Green peas … 4 cups fresh or frozen
Sauerkraut … 5 liters
Garlic … 1/2 cup
Spices (bay leaf, pepper, caraway seed 1/4 cup, celery seed 1/4 cup, 2 tablespoons black pepper)
Salt … 1/2 cup
Beans are to be soaked overnight and boiled till soft.
Meat stock is to be made. Veal is considered the best, but the choice of meat or game can vary depending on the season.
Onions diced and fried in oil with garlic, spices, and salt. Carrots are to be added to the pan, and fried till golden colour.
Beets, purple cabbage, parsnips, and the fried mixture are to be added to the stock and cooked till soft.
Sauerkraut is to be added and allowed to marry with the flavour of the soup.
Once the soup is ready, tomatoes, peas, and greens such as parsley and/or dill are to be chopped and added to it.
The soup tastes best the next day.