Cabbage Borscht
Elevate your soup repertoire with this hearty and vibrant Cabbage Borscht, a comforting classic packed with fresh vegetables and bold flavors. This recipe combines shredded cabbage, earthy beets, and tender potatoes in a savory vegetable broth, creating a wholesome soup that’s as nourishing as it is delicious. A hint of white vinegar adds a signature tang, while aromatic garlic, onions, and bay leaf infuse the broth with warmth and depth. Perfectly suited for cold evenings or a healthy meal prep option, this one-pot vegan-friendly borscht is ready in under an hour and can be customized with fresh dill and a creamy dollop of sour cream for added richness. Whether you're seeking a taste of Eastern European tradition or a colorful, satisfying soup, this Cabbage Borscht is sure to please!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrot, grated
- 2 stalks Celery stalk, chopped
- 2 medium Beets, peeled and grated
- 4 cups Cabbage, shredded
- 1 large Russet potato, diced
- 2 tablespoons Tomato paste
- 8 cups Vegetable broth
- 1 leaf Bay leaf
- 2 tablespoons White vinegar
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh dill, chopped (optional)
- for serving Sour cream (optional)
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, grated carrot, and chopped celery. Cook for another 5 minutes, stirring occasionally.
Add the grated beets and cook for an additional 3-4 minutes to soften slightly.
Stir in the shredded cabbage, diced potato, and tomato paste until evenly combined.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 25-30 minutes, or until the vegetables are tender.
Stir in the white vinegar, salt, and ground black pepper. Taste and adjust seasoning as needed.
Remove the bay leaf before ladling the borscht into bowls.
Garnish with fresh dill and a dollop of sour cream if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 8872 mg | 386% | |
| Total Carbohydrate | 274.3 g | 100% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 92.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 8740 mg | 186% | |
*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.
