Ingredients
2 tablespoons unsalted butter
1 cup chopped red onion
1 cup peeled and chopped potato
1 tablespoon peeled and chopped fresh ginger
3 to 4 sprigs fresh thyme
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper
3 ½ cups low-sodium chicken broth
1 ½ cup peeled and diced red beets
1 ½ cups shredded red cabbage
Sour cream and toasted and chopped walnuts for garnish
Instructions
Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, ½ teaspoon salt and a few grinds of pepper and cook, stirring, the broth and bring to a simmer.
Add the beats, cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed.
Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.
Adapted from Food Network Kitchen