For Home Canning Cabbage Borsch

Capture the hearty, traditional flavors of Eastern Europe with this 'Home Canning Cabbage Borsch' recipe, a vibrant and wholesome soup that's perfect for preserving the taste of fresh vegetables all year round. Packed with nutrient-rich ingredients like green cabbage, earthy beets, carrots, and potatoes, this recipe delivers a satisfying balance of sweet, tangy, and savory flavors, thanks to the addition of tomatoes, vinegar, and fresh dill. Ideal for meal prep, this beautiful ruby-red borsch is made for canning, following safe and easy steps to ensure long-lasting flavor. Whether enjoyed as a comforting winter soup or a flavorful stew, this home-canned borsch brings authentic Ukrainian-inspired cuisine straight to your table.

Nutriscore Rating: 78/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 8

Ingredients

• 1 medium head (about 2 lbs) Green cabbage
• 4 medium (about 1.5 lbs) Beets
• 3 medium Carrots
• 2 large Potatoes
• 4 large (or 1.5 cups canned diced tomatoes) Tomatoes
• 1 large Onion
• 4 cloves Garlic
• 3 tablespoons Vegetable oil
• 3 tablespoons Tomato paste
• 6 cups Water or vegetable broth
• 2 tablespoons White vinegar
• 2 teaspoons Granulated sugar
• 1.5 tablespoons Salt
• 2 tablespoons, chopped Fresh dill
• 0.5 teaspoons Black pepper

Directions

Step 1

Wash and prepare all vegetables. Shred the cabbage finely, peel and grate the beets and carrots, dice the potatoes, and chop the onion and garlic finely. If using fresh tomatoes, blanch them in boiling water, peel off the skins, and dice them.

Step 2

In a large stockpot, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.

Step 3

Stir in the grated beets and carrots. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.

Step 4

Add the diced tomatoes (or canned tomatoes), tomato paste, and sugar. Mix well and cook for another 5 minutes.

Step 5

Pour in the water or vegetable broth. Bring the mixture to a boil.

Step 6

Add the diced potatoes and shredded cabbage to the pot. Reduce the heat to a gentle simmer and cook for 20-25 minutes, or until the vegetables are tender.

Step 7

Stir in the vinegar, salt, black pepper, and fresh dill. Adjust seasoning to taste and simmer for another 5 minutes.

Step 8

Sterilize jars and lids (follow proper canning procedures to ensure safety). Carefully ladle the hot borsch into the sterilized jars, leaving 1/2 inch of headspace at the top of each jar.

Step 9

Seal the jars with lids and process them in a boiling water bath for 30 minutes. Ensure the jars are fully submerged during processing.

Step 10

Carefully remove the jars from the water bath and let them cool completely. Check the seals to ensure they are airtight before storing.

Step 11

Store the canned borsch in a cool, dark place for up to 6-12 months. Serve hot as a soup or stew whenever desired.

Nutrition Facts

Serving size	7318.6 grams (7318.6g)

Amount per serving	% Daily Value*
Calories	2920

Total Fat 53.30g	68%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 28.00g
Cholesterol 0mg	0%
Sodium 22198mg	965%
Total Carbohydrate 572.70g	208%
Dietary Fiber 141.80g	506%
Total Sugars 294.90g
Protein 91.80g	184%

Vitamin D 0IU	0%
Calcium 1247mg	96%
Iron 40mg	220%
Potassium 18565mg	395%

*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.

Source of Calories

Fat: 15.3%

Protein: 11.7%

Carbs: 73.0%