Cabbage Borsch
Warm, hearty, and brimming with flavor, this authentic Cabbage Borsch is a vibrant vegetarian soup that's as comforting as it is nutritious. Featuring earthy beets, sweet carrots, tender cabbage, and perfectly cooked potatoes, this Ukrainian-inspired dish gets its signature tangy depth from a splash of vinegar and a touch of tomato paste. Simmered in rich vegetable broth with fragrant garlic, bay leaves, and fresh dill, this ruby-red soup is a symphony of wholesome, garden-fresh ingredients. Ready in just over an hour, it's a perfect meal-prep option, yielding generous servings that only get better the next day. Serve it piping hot with a dollop of creamy sour cream and a sprinkle of fresh dill for a cozy, satisfying dinner that's sure to impress. Don't forget to include this classic recipe in your rotation for healthy soups packed with bold flavors!
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Recipe Information
Ingredients
- 3 medium Beets
- 2 medium Carrots
- 1 large Yellow onion
- 3 cloves Garlic
- 1 small head Cabbage
- 3 medium Potatoes
- 2 tablespoons Tomato paste
- 8 cups Vegetable broth
- 2 leaves Bay leaves
- 2 tablespoons Vegetable oil
- 2 teaspoons Sugar
- 2 teaspoons Vinegar (white or apple cider)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh dill
- 1 cup Sour cream (for serving)
Instructions
Peel and grate the beets and carrots using a box grater. Finely chop the onion and garlic. Set aside.
Roughly chop the cabbage into thin strips and peel and cube the potatoes into bite-sized pieces.
In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
Add the grated beets and carrots to the pot and cook for 5 minutes, stirring occasionally.
Stir in the tomato paste, sugar, and vinegar. Mix well and cook for another 2 minutes.
Pour in the vegetable broth and bring to a boil. Add the potatoes, cabbage, bay leaves, salt, and pepper.
Reduce the heat to low and simmer for 25–30 minutes, or until the vegetables are tender. Stir occasionally to ensure even cooking.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Remove the bay leaves and stir in the fresh dill right before serving.
Serve hot, garnished with a dollop of sour cream and additional fresh dill if desired.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.0 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1345 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
