Red Cabbage and Beet Borscht
 
 
Recipe type: Soup
Ingredients
  • 4 cups cooked and peeled beets, diced (divided)
  • 4-5 small yellow potatoes, peeled and diced
  • 1 garlic clove, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1 cup water
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ of a medium red cabbage, finely shredded
  • 1 cup carrots, peeled and diced small
  • 1 TBSP honey
  • 3 TBSP red wine vinegar
Instructions
  1. Heat 3 TBSP of oil in a large sauce pot over medium heat. Add the potatoes, potatoes, and 3 cups of the beets. Cook for about 10 minutes, stirring often.
  2. Once potatoes are tender, add the water and chicken/vegetable stock. Mix well.
  3. Cover mixture with a lid, reduce heat to low, and then simmer for 50-55 minutes, or until vegetables are completely cooked and tender. Turn off the heat.
  4. Use a ladle to scoop a few ladles of the mixture into a blender. Blend until smooth, creamy, and no lumps remain. Pour mixture into a separate large sauce pot.
  5. Repeat this over and over again until all of the veggie mixture has been blended. Set this smooth mixture aside for now.
  6. In the now empty sauce pot, add 2 TBSP oil and heat over medium heat.
  7. Add the finely-chopped cabbage and cook, stirring occasionally for 5 minutes.
  8. Add the carrots and remaining 1 cup beet. Cook for 4-5 minutes, stirring often.
  9. Add the honey and red wine vinegar, stir well, and cook for another 1-2 minutes.
  10. Pour the pureed mixture from step 5 into the sauce pot and stir well. Cover with a lid and let the mixture cook over low-medium heat for 35-40 minutes.
  11. When veggies are completely cooked, remove from the heat and let cool to room temperature. Then, place the soup in the fridge to chill for about 2 hours before serving.
  12. When ready to eat, re-heat the mixture over medium heat until just warmed through.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/04/18/red-cabbage-and-beet-borscht/