Borscht with Cabbage
Виктор Мороз
over 1 year ago
A delicious and hearty soup made with beets, cabbage, and other vegetables.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
200
Protein
6g
Fat
5g
Sat Fat
1g
Carbs
35g
Chole
0mg
Fiber
8g
Sugar
15g
Sodium
800mg
Ingredients
- 4 medium beets, peeled and grated
- 1 small head of cabbage, shredded
- 2 carrots, peeled and grated
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 bay leaf
- Salt and pepper to taste
- Sour cream and fresh dill for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the onion and garlic and cook until softened.
- Add the grated beets, cabbage, carrots, vegetable broth, water, diced tomatoes, tomato paste, vinegar, sugar, bay leaf, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce heat and simmer for about 30 minutes, or until the vegetables are tender.
- Remove the bay leaf and season the soup with additional salt and pepper if needed.
- Serve hot, garnished with a dollop of sour cream and some fresh dill.
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