Borscht Style Beet and Cabbage Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium beets, peeled and diced
• 4 cups shredded green cabbage
• 1 medium carrot, diced
• 1 potato, peeled and diced
• 6 cups vegetable broth
• 1 cup canned diced tomatoes
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon dried dill
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh dill for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add beets, cabbage, carrot, and potato to the pot. Stir to combine.
4. 4 Pour in vegetable broth and diced tomatoes. Season with vinegar, sugar, dried dill, smoked paprika, salt, and pepper.
5. 5 Bring soup to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.
6. 6 Taste and adjust seasoning if needed. Serve hot, garnished with fresh dill.

Equipment

• Large pot

Variations

• Add cooked beans for extra protein or a touch of cream for richness.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.

Pairings

• Rye bread
• Potato pancakes

Nutrition

Tips

• For a smoother texture, you can blend a portion of the soup before serving.
• Adding a splash of sour cream or a dollop of yogurt can enhance the flavor.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with warm rye bread or a crisp salad for a hearty meal.

FAQ