Ingredients
Scale
- 4 large beets, peeled and grated
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 cabbage head, shredded
- 8 cups beef or vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Optional: cooked beef, sour cream, fresh dill
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add chopped onions and garlic, sauté until translucent.
- Stir in the grated beets and chopped carrots, cooking for about 5 minutes to develop their flavors.
- Add the tomato paste and smoked paprika; cook for another 2 minutes to intensify the smoky aroma.
- Pour in the beef or vegetable broth, bring to a boil, then reduce heat and simmer for 30 minutes.
- During the last 10 minutes, add the shredded cabbage and season with salt and pepper to taste.
- Finish by stirring in the apple cider vinegar to add a tangy kick and vibrant color to the soup.
Notes
- For enhanced smoky flavor, add an extra dash of smoked paprika.
- Serve with a dollop of sour cream and fresh dill for authentic presentation.
- Reheat leftovers over medium heat until hot, and store in airtight containers for up to 4 days in the fridge or 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Ukrainian
- Diet: Vegetarian (if using vegetable broth), Paleo (if no sour cream)
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg