Makes 1 gallon

- 7 medium potatoes, peeled, divided

- 3 quarts water

- 4 tablespoons kosher salt, divided

- 5 large onions, diced, divided

- 1 large ruby red beet, trimmed and peeled

- 1 head garlic, broken into cloves, peeled

- 4 ears sweet corn

- ¾ cup heavy cream, divided

- 1 stick unsalted butter (see note*)

- 4 beefsteak tomatoes, seeded and chopped, juice reserved

- 1 cup tomato sauce

- 1 small head green cabbage, cut into a chiffonade

- 2 green bell peppers, seeded and diced

- ½ cup shredded oxheart carrots (see note**)

- ½ cup fresh dill, chopped

- 1 tablespoon smoked paprika

- ¼ cup apple cider vinegar

1. Quarter 6 of the potatoes and place in a large stockpot. (Dice remaining potato and set aside.) To stockpot, add water, 3 tablespoons salt, 1 cup diced onions, whole beet and head of garlic. Bring to a boil. Remove kernels from corn and set aside. Add cobs to pot. Simmer about 30 minute or until potatoes are soft.

2. While soup is cooking, roughly chop corn in a food processor with half of the cream. Set aside.

3. Remove corn cobs and beet from soup and discard. With a slotted spoon, remove potatoes and garlic. Mash coarsely with remaining cream and 3 tablespoons butter. Add corn, then season with remaining salt and some pepper. Set aside.

4. In a large saucepan, sauté remaining onions in 3 tablespoons butter until soft. Add chopped tomatoes with their juice and tomato sauce; cook about 10 minutes until thick and saucy. Season with salt and pepper. Add to stockpot.

5. Reserve 2 cups sliced cabbage and set aside. In a large saucepan, melt remaining 2 tablespoons butter and add remaining cabbage; sauté 5 minutes to soften, then add to pot. Add potato-corn mixture, diced potato, remaining raw cabbage, green pepper, shredded carrot, dill and smoked paprika. Simmer, stirring often, until potatoes are tender. Add vinegar and season with salt and pepper to taste.

Notes:

* The original recipe called for using 3 sticks butter. Our testers found the soup was rich enough using a third of that amount.

** Oxheart carrots can be replaced with regular carrots.

From chef Kären Jurgensen