Full of cabbage, beets, and other veggies, this is a nutrient-packed soup

Servings: 8-12 servings       Total time: 1 hour 

 

Borscht, made with beets, cabbage, fresh herbs
Ingredients:
  • 3 medium sized beets, peeled    
  • 1/2 cup cilantro, with stems
  • 1/2 cup parsley, with stems
  • 1/2 cup dill, with stems
  • 1-3 potatoes, peeled and cubed
  • 2 carrots, peeled (if not organic) and sliced (or 1/2-1 cup of grated carrots)
  • 1-3 bell peppers, diced
  • 1/2-1 head red cabbage, chopped
  • 1 red onion, diced
  • 6-8 cloves garlic, peeled and chopped
  • Juice of 1 lemon
  • 1 can (8 ounces) of tomato paste
  • 1 jalapeño (if desired), diced
  • Sugar, as needed (likely 1-2 tablespoons)
  • Salt, to taste
  • Pepper, as needed
  • Extra garlic cloves, for serving
  • Plain yogurt or sour cream, for serving
  • VODKA, for serving, (if you're Russian enough)

Directions:

  1. Cut washed and peeled beets into half. Place into a large pot (6-12+ quarts), and cover with water. Turn stove onto high, bringing water to a boil. Reduce heat to medium-high and continue to boil 20-30 minutes, making sure beets are always covered in water. Once beets are cooked through (they become tender and allow a knife to pass through), remove beets and place in a bowl to cool.

  2. While the beets are boiling, cut off stems from cilantro, parsley, and dill, and chop finely. Set aside the stems. Save the leaves for serving.

  3. Prepare potatoes (peeled and cubed), carrots (sliced or shredded), bell peppers (diced), cabbage (chopped), onion (diced), garlic (finely chopped), and jalapeno (chopped, as desired). 

  4. Remove the cooked beets from the water and set aside to cool.  

  5. Add the prepared vegetables and herb stems to the beet water. Add water, as needed, so that the vegetables are fully submersed. Bring to a boil. Once boiling, turn down the heat to low.

  6. When the beets cool (15 to 20 minutes), shred them, then add to the pot.

  7. Add lemon juice, tomato paste, sugar, salt, and pepper. Taste and add sugar, salt and pepper as needed.

  8. Once you are happy with the taste, either simmer for 1 hour or remove the pot from heat completely and allow the soup to continue cooking overnight by covering the pot with a blanket or a towel. 

  9. Serve hot with a spoonful of plain yogurt or sour cream, extra fresh garlic (1/2-1 clove per bowl), as well as chopped cilantro, parsley, and dill leaves.

  10. Soup will remain fresh for 1 week in refrigerator (lemon acts to preserve it).