Ingredients
Scale
- 3 large beets, peeled and grated
- 1 onion, finely chopped
- 2 carrots, grated
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef or vegetable broth
- 2 medium potatoes, diced
- 1 small cabbage, shredded
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- Optional: Sour cream and fresh dill for garnish
Instructions
- In a large pot, heat a tablespoon of oil over medium heat. Sauté the onions and garlic until translucent.
- Add the grated beets, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally.
- Stir in the tomato paste and cook for another 2 minutes to deepen the flavors.
- Pour in the broth, add diced potatoes, and bring to a boil. Reduce heat and simmer for 20 minutes.
- Stir in shredded cabbage, vinegar, salt, and pepper. Cook until the cabbage is tender, about 10 minutes.
- Taste and adjust seasoning as needed. Serve hot with a dollop of sour cream and fresh dill for extra flavor.
Notes
- For richer flavor, add smoked paprika or bay leaves during cooking.
- Use fresh, high-quality ingredients for the best taste.
- Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.
- Freezing in individual portions extends shelf life up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Russian
- Diet: Vegetarian optional
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 10 mg
