2 tablespoons olive oil
½ head Savoy cabbage, cut into ½-inch strips
1 medium carrot, sliced
1 rib celery, sliced
1 small parsnip, sliced
6 cups cold water
1 medium beet, peeled and cut into small cubes
1 small sweet pepper, chopped
1 medium tomato, chopped
2 large cloves garlic, chopped
1 tablespoon finely chopped fresh rosemary leaves
½ inch fresh ginger, cut into 2 slices
2 whole cloves
1 apple, cored and diced
1 medium potato, diced (or 2 small)
1 cup strong brewed green tea
Juice of ½ lemon
Sea salt and freshly ground pepper
1/3 cup sour cream (optional)
1/3 cup chopped dill
1. In a large Dutch oven, heat the oil over medium-high heat. Add the cabbage, carrot, celery, and parsnip. Cook until the cabbage is wilted and translucent, about 4 minutes. Cover and reduce heat to medium-low, and cook the vegetables gently until the cabbage just starts to brown, 8 minutes.
2. Add the water, beet, sweet pepper, tomato, garlic, rosemary, ginger, and cloves. Reduce the heat, cover, and simmer until the vegetables are al dente, 15 minutes.
3. Add the apple, potato, and tea. Cook, covered, until the potato is tender, 10 minutes. Add the lemon juice. Season with salt and pepper. Allow to cool to room temperature.
4. Reheat the soup, covered, over medium heat. Add a dollop of sour cream, if using, and garish with dill.