Hearty Cabbage and Beetroot Soup with Herbs

1.Heat olive oil in a large pot over medium heat until shimmering.

2.Add the chopped onion and sauté for 4-5 minutes until translucent and soft.

3.Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.

4.Add the diced beetroots, carrots, and potato to the pot. Stir well to combine with the onion and garlic.

5.Pour in the vegetable broth and add the bay leaf, dried thyme, and dried parsley. Stir to mix all ingredients.

6.Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.

7.Add the shredded cabbage to the pot, stir, and continue simmering for another 15-20 minutes until all vegetables are tender.

8.Remove the bay leaf from the soup. Season with salt and freshly ground black pepper to taste.

9.Stir in the fresh dill (if using) and the lemon juice to brighten the flavors.

10.Ladle the soup into bowls and garnish with fresh parsley leaves before serving.