Savoy cabbage soup with beetroot

Ingredients:

• 450 g Savoy or green cabbage, shredded
• 350 g beets, peeled and cut into small strips
• 4 cups unsalted chicken broth
• 1 cup dry white wine
• 1 small red onion, peeled and thinly sliced
• 1 tbsp balsamic vinegar
• A pinch of ground cumin
• 1/2 cup sour cream

Preparation:

1. In a large saucepan, combine the chicken broth, wine, cabbage, beets, and onion. Bring to a boil, reduce heat, and simmer until the vegetables are tender, about 30 minutes, stirring occasionally. Add vinegar, cumin, salt, and pepper.
2. Remove the soup from the refrigerator 30 minutes before serving if you prefer it chilled. Reheat over medium heat if you prefer it warm. Pour into 4 soup bowls. Top with a dollop of sour cream. Serve immediately.
   
   Recipe vegetable soup with beets.