Red Cabbage Borscht
Hearty, vibrant, and packed with wholesome veggies, Red Cabbage Borscht is a colorful twist on a classic Eastern European soup. This comforting recipe combines the earthy sweetness of grated beets, tender red cabbage, and hearty potatoes simmered in a rich vegetable broth infused with garlic, onions, and aromatic dill. A touch of tomato paste, white vinegar, and a hint of sugar create a perfectly balanced, tangy sweetness that makes every spoonful irresistible. With just 20 minutes of prep and a total cook time of 40 minutes, this vegan-friendly dish is both easy to make and full of bold, nutritious flavors. Serve it hot with an optional dollop of creamy sour cream and a sprinkle of fresh dill for a restaurant-worthy presentation. Ideal as a satisfying main course or an impressive appetizer, this Red Cabbage Borscht is a must-try for those seeking a unique and delicious way to enjoy seasonal vegetables.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups red cabbage, thinly sliced
- 3 medium beets, peeled and grated
- 1 medium carrot, peeled and grated
- 2 medium potatoes, peeled and cubed
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon dried dill
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- sour cream (optional, for serving)
- fresh dill (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced red cabbage, grated beets, grated carrot, and cubed potatoes to the pot. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and cover the pot. Let simmer for 20-25 minutes, or until the vegetables are tender.
Stir in the tomato paste, white vinegar, sugar, dried dill, salt, and black pepper. Simmer for an additional 10 minutes to allow the flavors to meld.
Taste the soup and adjust the seasoning if necessary by adding more salt, pepper, or vinegar.
Ladle the borscht into bowls and serve hot. Optionally, top with a spoonful of sour cream and a sprinkle of fresh dill for garnish.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 13.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1185 mg | 25% | |
*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.
