Beet-Cabbage Borscht Soup

Beet-Cabbage Borscht Soup is as good in the summer as it is in cold weather -
the key is to find beets with really fresh tops. Gluten-free, dairy optional.

Servings: 6 servings

Author: Beth

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Course:

Soup Main Dish

Cuisine:

Eastern European

Keywords:

easy recipe easy soup beet soup Borscht beet-cabbage soup vegetarian beet soup

Instructions

1 Cut the greens off the beets and set in water so they don’t wilt. Boil the beets
in salted water to cover until you can insert a fork into the center of the
largest, about 20 minutes. Drain the beets and let them sit until cool enough to
handle.
2 Peel the beets (their skins should slip off easily after being boiled) and chop
them coarsely. Remove the greens from the water and dice them.
3 In a large pot over medium heat add oil and the onions and cook, stirring
occasionally, until the onions are just turning soft, about 5 minutes.
4 Add the garlic, and cook until fragrant, about 1 minute.
5 Stir in the cabbage and cook, stirring occasionally, until the cabbage wilts, 3
to 5 minutes. Add the beet greens and stir until they are just wilted, 1-2
minutes.
6 Add the broth and bring to a boil; reduce the heat to maintain a steady simmer,
add the caraway seeds and chopped beets, and cook until the vegetables are
tender and flavors blend, 15 to 20 minutes.
7 Add salt and lemon juice, if using, to taste. Serve hot, with a dollop of yogurt
or sour cream and a sprinkle of fresh herbs.

Beet-Cabbage Borscht Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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