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Cabbage Borscht

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A vibrant, hearty, and flavorful soup made with beets, cabbage, and a blend of spices, perfect for warming up during winter.

Ingredients

Scale
  • 3 medium Beets, peeled and grated
  • 1 small head Cabbage, chopped
  • 2 medium Carrots, peeled and grated
  • 1 medium Onion, chopped
  • 6 cups Vegetable broth
  • 2 tablespoons Apple cider vinegar
  • 2 tablespoons Olive oil
  • Salt and pepper, to taste
  • Fresh dill, for garnish

Instructions

  1. Peel and grate the beets and carrots, chop the onion, and slice the cabbage into manageable chunks (10-15 minutes).
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft (about 5-7 minutes).
  3. Add the grated beets and carrots to the pot and stir with the onions. Cook for an additional 5 minutes.
  4. Pour in the vegetable broth and bring to a gentle boil.
  5. Add the chopped cabbage and season with salt and pepper. Reduce heat to low, cover, and let it simmer for about 30 minutes.
  6. Stir in the apple cider vinegar just before serving.
  7. Ladle the borscht into bowls, add a dollop of sour cream and a sprinkle of fresh dill if desired.

Notes

Store leftovers in airtight containers for up to five days in the refrigerator. For longer storage, freeze in freezer-safe containers for up to three months.

Nutrition

Keywords: borscht, soup, cabbage soup, beet soup, vegetarian soup

Find it online: https://saveurmagique.com/cabbage-borscht/