Description
A hearty and vibrant beet soup packed with vegetables and flavor.
Ingredients
Scale
- 4 medium beets, peeled and grated
- 2 cups cabbage, chopped
- 2 medium carrots, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 medium potatoes, diced
- 2 tablespoons tomato paste
- 6 cups beef broth (or vegetable broth for vegetarian)
- 1 bay leaf
- 1 tablespoon vinegar or lemon juice
- 1 tablespoon olive oil or sunflower oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- To Taste sour cream, for serving
Instructions
- Wash and prepare all vegetables. Grate beets, dice carrots and potatoes, chop cabbage and onion, and mince garlic.
- Heat oil in a large soup pot over medium heat. Sauté onion and garlic until golden and fragrant.
- Stir in tomato paste and cook for 1–2 minutes to enhance its flavor.
- Add grated beets and cook for 10 minutes, stirring occasionally to release color and juices.
- Pour in the broth. Add carrots, potatoes, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chopped cabbage. Simmer for another 10 minutes until all vegetables are tender.
- Season with salt, pepper, and vinegar or lemon juice. Adjust to taste.
- Remove from heat. Serve with sour cream and a sprinkle of fresh dill.
Notes
- This soup can be made vegetarian by using vegetable broth.
- Adjust salt and pepper according to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg