Red Cabbage Borscht

Hearty, vibrant, and packed with wholesome veggies, Red Cabbage Borscht is a colorful twist on a classic Eastern European soup. This comforting recipe combines the earthy sweetness of grated beets, tender red cabbage, and hearty potatoes simmered in a rich vegetable broth infused with garlic, onions, and aromatic dill. A touch of tomato paste, white vinegar, and a hint of sugar create a perfectly balanced, tangy sweetness that makes every spoonful irresistible. With just 20 minutes of prep and a total cook time of 40 minutes, this vegan-friendly dish is both easy to make and full of bold, nutritious flavors. Serve it hot with an optional dollop of creamy sour cream and a sprinkle of fresh dill for a restaurant-worthy presentation. Ideal as a satisfying main course or an impressive appetizer, this Red Cabbage Borscht is a must-try for those seeking a unique and delicious way to enjoy seasonal vegetables.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 cups red cabbage, thinly sliced
• 3 medium beets, peeled and grated
• 1 medium carrot, peeled and grated
• 2 medium potatoes, peeled and cubed
• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 1 teaspoon dried dill
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 0 sour cream (optional, for serving)
• 0 fresh dill (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the sliced red cabbage, grated beets, grated carrot, and cubed potatoes to the pot. Stir well to combine.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to a simmer and cover the pot. Let simmer for 20-25 minutes, or until the vegetables are tender.

Step 7

Stir in the tomato paste, white vinegar, sugar, dried dill, salt, and black pepper. Simmer for an additional 10 minutes to allow the flavors to meld.

Step 8

Taste the soup and adjust the seasoning if necessary by adding more salt, pepper, or vinegar.

Step 9

Ladle the borscht into bowls and serve hot. Optionally, top with a spoonful of sour cream and a sprinkle of fresh dill for garnish.

Nutrition Facts

Serving size	3400.2 grams (3400.2g)

Amount per serving	% Daily Value*
Calories	1695

Total Fat 47.80g	61%
Saturated Fat 9.80g	49%
Polyunsaturated Fat 6.90g
Cholesterol 15mg	5%
Sodium 6382mg	277%
Total Carbohydrate 284.00g	103%
Dietary Fiber 60.80g	217%
Total Sugars 97.60g
Protein 52.70g	105%

Vitamin D 0IU	0%
Calcium 831mg	64%
Iron 21mg	116%
Potassium 8445mg	180%

*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: 24.2%

Protein: 11.9%

Carbs: 63.9%