Beetroot soup with ginger and cabbage

Ingredients:

• 1.5 cups peeled and diced beets
• 1 cup peeled and chopped potatoes
• 1.5 cups shredded red cabbage
• 2 tablespoons unsalted butter
• 1 cup chopped red onion
• 1 tbsp peeled and chopped ginger root
• 3-4 fresh sprigs of thyme
• 1 sprig of fresh rosemary
• 3.5 cups lightly salted chicken broth
• Sour cream and chopped toasted walnuts, for serving

Preparation:

1. In a medium saucepan over medium heat, melt the butter. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, ginger, thyme, rosemary, 1/2 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes.
2. Pour in the broth and bring to a boil.
3. Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, remove the herb sprigs, and let cool for at least 5 minutes.
4. Blend the soup thoroughly until smooth using an immersion blender or in two or three batches in a regular blender (do not fill the blender more than halfway). If necessary, reheat the soup and adjust the consistency with water, then season with salt and pepper to taste.
5. Serve the soup hot with a spoonful of sour cream and toasted chopped walnuts.
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Cover with a lid, leaving one end slightly open. Cover the lid with a kitchen towel to prevent splashing, and blend until smooth.