• 4-6 medium beets, washed

• 2 large or 3 medium potatoes, roughly chopped

• 4 tbsp of cooking oil

• 1 medium onion, finely chopped

• 2 carrots, finely chopped

• ½ head of cabbage, sliced

• 2 bay leaves

• 10 cups chicken stock, or vegetable stock

• 1 cup sunchokes, peeled, and roughly chopped

• ¼ tsp freshly ground pepper

• 1 tsp salt, then taste soup as it may need more

• 1 tbsp chopped dill

• Sour cream / crème fraiche


  1. Place beets in a large pot, cover with water and simmer for about 1 hour.
  2. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool.
  3. Once the beets are cool, peel and cut into match sticks.
  4. Heat the cooking oil, then add the finely chopped onion and carrots.
  5. Add the cabbage, sunchokes and chicken/vegetable stock.
  6. Stir and add the remaining vegetables, bay leaves and dill.
  7. Season with salt and pepper to taste, bring to a boil, then reduce heat to simmer and let cook for 1-2 hours.
  8. Top with dollop of sour cream or crème fraiche and serve.