Cabbage Soup Packed with Beets

A bowl of borscht topped with sour cream and fresh dill, placed on a red plate with a spoon on the side.

Cabbage Soup Packed with Beets

This cabbage soup is hearty, bold, and surprisingly filling without feeling heavy. Beets, garlic, and tomato paste build deep flavor fast, making it taste like it simmered far longer than it did. It’s an easy soup that works for busy nights or make-ahead meals.

Course Soup, Soups and Stews

Cuisine European, International

Keyword black pepper, broth, cabbage soup, cabbage soup recipe, carrot, celery, dice, garlic, hearty, lemon juice, olive oil, onion, simmer, soup recipes, vegetable broth

Prep Time 15

Cook Time 30

Servings Servings

Calories 48kcal

Author Zuzana Paar

Equipment

Ingredients

6 Cups Beef Broth
2 Pieces Beets medium, peeled and grated
3 Pieces Potatoes medium, peeled and cut into 2-inch chunks
2 Pieces Carrots medium, grated
½ Cup Onion diced
2 Cloves Garlic minced
1 Piece Bay Leaf
1 Tablespoon Tomato Paste
½ Piece Green Cabbage small, thinly sliced
1 teaspoon White Vinegar
¼ teaspoon Salt
¼ teaspoon Pepper
1 Tablespoon Sour Cream to garnish
1 teaspoon Dill to garnish

US Customary - Metric

Instructions

Grate the beets and carrots, dice the onion, mince the garlic, and thinly slice the cabbage. Measure the broth, tomato paste, vinegar, and seasonings so everything is ready before cooking begins.
Cut the cabbage into thin, even ribbons so it cooks evenly without becoming heavy. Set it aside to add later so it keeps some texture.
Add beef broth, grated beets, tomato paste, bay leaf, and salt to a large pot. Bring to a boil, then reduce to a steady simmer to develop color and flavor.
Heat oil in a skillet and slowly sauté the carrots and onion for 7–10 minutes until soft and lightly golden. Stir in the garlic and cook just until fragrant, about 20–30 seconds.
Add the sautéed vegetables and cabbage to the simmering pot and cook 15–20 minutes until the cabbage is tender but not limp. Finish with vinegar, adjust seasoning, and serve hot with sour cream and fresh dill.

Notes

Use Fresh Vegetables: Always choose fresh cabbage, carrots, and celery for the best flavor in your cabbage soup. Fresh vegetables give the soup a hearty texture and richer taste.
Don’t Overcook Beets: Dice your beets evenly and add them at the right time so they stay tender but not mushy. This helps the soup keep a nice color and texture.
Season Gradually: Add salt, black pepper, and vinegar in stages while simmering. Tasting as you go ensures the flavors stay balanced and bright.
Store Properly: Let the cabbage soup cool before transferring to containers for storage. It reheats well and can even taste better the next day after the flavors have melded.

Nutrition