Why Make This Recipe
Cabbage Borscht is a delicious and hearty soup that warms you from the inside out. It features vibrant beets and fresh cabbage, making it packed with flavor and nutrients. This dish is great for chilly days and is perfect for those looking for a simple, comforting meal. Plus, it’s easy to prepare and can be made in one pot, saving you time on both cooking and cleaning.
How to Make Cabbage Borscht
Ingredients:
- 2 medium red beets, peeled and grated
- 1 onion, chopped
- 2 carrots, grated
- 2 stalks celery, chopped
- 1 small head of cabbage, shredded
- 4 cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons vinegar
- Salt and pepper to taste
- Fresh dill, for garnish
- Sour cream, for serving
Directions:
- In a large pot, sauté the onion, carrots, and celery in a little oil until softened.
- Add the grated beets and tomato paste, cooking for an additional 5 minutes.
- Pour in the broth, add the shredded cabbage, and bring to a boil.
- Reduce heat and let simmer for 30-40 minutes until all the vegetables are tender.
- Stir in vinegar, and season with salt and pepper to taste.
- Serve hot, topped with fresh dill and a dollop of sour cream.
How to Serve Cabbage Borscht
Cabbage Borscht is best served hot. Ladle it into bowls and add a generous dollop of sour cream on top. Garnish with fresh dill for extra flavor and aroma. This soup pairs well with a slice of crusty bread or a side salad for a complete meal.
How to Store Cabbage Borscht
If you have leftovers, allow the soup to cool completely. Then, place it in an airtight container and store it in the fridge for up to 3 days. You can also freeze Cabbage Borscht for up to 3 months. Just remember to let it thaw in the refrigerator before reheating.
Tips to Make Cabbage Borscht
- For a deeper flavor, sauté the vegetables longer until they are golden brown.
- Adjust the vinegar to taste, depending on how tangy you like your soup.
- You can add other vegetables like potatoes or bell peppers for different textures.
Variation
You can make a heartier version of Cabbage Borscht by adding cooked beans or lentils for protein. If you want a vegetarian option, simply use vegetable broth instead of chicken broth.
FAQs
1. Can I use other types of cabbage?
Yes, you can use green cabbage or savoy cabbage if you prefer.
2. Is this soup gluten-free?
Yes, Cabbage Borscht is naturally gluten-free, making it a great option for those with gluten sensitivities.
3. Can I make this soup in advance?
Absolutely! Cabbage Borscht tastes even better the next day after the flavors have had time to meld. Just store it properly in the fridge or freezer.
Cabbage Borscht
Ingredients
Vegetables
- 2 medium red beets, peeled and grated
- 1 onion, chopped
- 2 carrots, grated
- 2 stalks celery, chopped
- 1 small head cabbage, shredded
Liquid and Seasoning
- 4 cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons vinegar
- to taste salt and pepper
Garnish
- Fresh dill, for garnish
- Sour cream, for serving
Instructions
Preparation
- In a large pot, sauté the onion, carrots, and celery in a little oil until softened.
Cooking
- Add the grated beets and tomato paste, cooking for an additional 5 minutes.
- Pour in the broth, add the shredded cabbage, and bring to a boil.
- Reduce heat and let simmer for 30-40 minutes until all the vegetables are tender.
- Stir in vinegar, and season with salt and pepper to taste.
Serving
- Serve hot, topped with fresh dill and a dollop of sour cream.