Serves 4-6
Time 1 hour


3 tbsp extra virgin olive oil 

1 white onion, diced

5 large garlic cloves, rough chopped

2 stalks celery, diced

2 large beets, diced or grated 

½ red cabbage, shredded 

1L chicken stock 

1 tsp celery seeds

1 tsp caraway seeds

1 tsp dried mint 

1 tsp allspice 

1 tsp smoked paprika  

½ tsp cayenne 

½ cup sauerkraut, chopped

¼ cup apple cider vinegar  

Salt & pepper


To serve

Sour cream 

¼ cup chives, finely chopped

½ cup fresh dill, chopped 


Add onion, garlic celery, salt, pepper and extra virgin olive oil to a hot pot over a medium high heat. Stir the spices through the vegetables and sweat down for a few minutes, stirring occasionally. 

Add cabbage, sauerkraut, vinegar and beetroot. Add chicken stock and simmer for 20-30 minutes. If the soup is too thick add a little water.  

Ladle the soup into your serving bowl. Top with sour cream and chives.