This soup is one of those you make over and over and can’t have enough no matter how much or how many times you eat. This version is from the original recipe of a great chef from San Francisco area, Chef Gianni but I use the ingredients below with a bit more vegetables and make the soup an actual borsch.

• 1/2 small cabbage
• 6 baby carrots
• Delikat – Borsch Magic, 5-15 g
• 2-3 jalapeño peppers
• Brown Shimeji Mushroom, 150 grams
• 1 medium onions
• 2 large celery stalks
• 1/2 celery root 150 g
• 1 large red bell pepper
• 1 large parsnip
• 1 Yukon Gold potatoes
• 1 sweet potato
• 1 x 375 g canned cherry tomatoes
• 1 medium zucchini
• 4 Shiitake mushrooms
• 1 can x 15 oz white kidney beans
• 4-500 g smoked ham
• 2 x 900 ml chicken brought or water
• lovage, parsley and some dill

Cabbage soup-1

Cabbage soup-2

Cabbage soup-3

Cabbage soup-4