Cabbage Borscht
A delicious and hearty soup featuring vibrant beets and fresh cabbage, perfect for chilly days.
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.
Notes
Cabbage Borscht is best served hot. It pairs well with a slice of crusty bread or a side salad for a complete meal. If you have leftovers, allow the soup to cool completely, then store it in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. For a deeper flavor, sauté the vegetables longer until they are golden brown. Adjust the vinegar to taste, and feel free to add other vegetables like potatoes or bell peppers.