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Cabbage Borscht

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A vibrant and flavorful soup made with beets, cabbage, and a mix of vegetables that warms the soul.

Ingredients

Scale
  • 1 medium onion
  • 2 medium beets
  • 1 small head of cabbage (about 1 lb)
  • 2 medium carrots
  • 3 cloves garlic
  • 6 cups vegetable or chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons vinegar (apple cider or white)
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish

Instructions

  1. Prepare the Vegetables: Peel and grate or finely chop the beets and carrots. Chop the cabbage into strips, mince the garlic, and dice the onion.
  2. Sauté the Aromatics: In a large pot over medium heat, add a splash of oil and sauté the onions until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes more.
  3. Add the Beets and Carrots: Toss in the grated beets and carrots, cook for another 5-7 minutes, adding a splash of broth to deglaze the pot.
  4. Stir in the Cabbage and Tomato Paste: Add the chopped cabbage and tomato paste, stirring until well combined.
  5. Pour in the Broth: Gradually add the broth, vinegar, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for about 30 minutes.
  6. Adjust Seasoning and Serve: Taste and adjust seasoning if needed, ladle into bowls, and top with fresh dill or parsley.
  7. Enjoy and Share: Serve the soup alone or with crusty bread on the side.

Notes

This soup stores beautifully in the fridge for up to 5 days and can be frozen for longer storage.

Nutrition

Find it online: https://easydishestomake.com/cabbage-borscht-recipe/