Sweat the aromatics in a large Dutch oven or heavy-bottomed soup pot. This should take 3-5 minutes.
1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic
Add in beets and tomato paste, and cook until beets have had a chance to soften a bit. This should take about 5 minutes. Stir in potatoes and cabbage, making sure to get evenly coated in the flavor from the beets and tomato paste.
3 beets, 3 tbsp tomato paste, 3 potatoes, ½ cabbage
Add vegetable broth and honey, and bring to a boil. Reduce the heat to low or medium-low and allow to simmer for 20-30 minutes, or until the desired tenderness of vegetable has been reached.
6 cups vegetable broth, 3 tbsp honey
Add 1 can of red kidney beans with their juice. Allow to simmer until warmed through, about 2-3 minutes.
1 can red kidney beans
Add in the flavorings! The juice of a can of sauerkraut is a must, but the rest is really up to you. We recommend adding salt and pepper to taste.
1 can sauerkraut, salt, pepper
Ladle soup over mushroom and sauerkraut pierogi. Top with sour cream and dill. Serve with rye bread.
sour cream, dill, 1 batch mushroom and sauerkraut pierogi, 1 loaf rye bread
