Cabbage & Beet Soup
Recipe: #5636
June 05, 2012
"I made the soup a few days ago and loved the flavor, I guess you could call this a borsht but minus the beef. I used 4 cups half water and 4 cups chicken broth, if you make it using all water or all vegetable broth that makes it vegan/vegetarian. I made this soup a day ahead to allow all the flavors to blend I strongly suggest to do the same you will be amazed at the amount of increased flavor. I enjoyed this soup with homemade garlic croutons that I added on in the bowl. Make sure to use good quality canned stewed tomatoes, generic just won't do, I used Hunt's brand and make certain to use Italian-flavored if you can't find Italian-flavored then add in 2 teaspoons dried Italian seasoning"
Ingredients
Nutritional
- Serving Size: 1 (295.1 g)
- Calories 240.6
- Total Fat - 6.5 g
- Saturated Fat - 1.8 g
- Cholesterol - 82 mg
- Sodium - 597.6 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 2.6 g
- Sugars - 2.3 g
- Protein - 9.2 g
- Calcium - 68.2 mg
- Iron - 2.3 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large stockpot, heat olive oil over medium heat (use enough oil to lightly coat the bottom of you pot).Add in onions; cook until onion is transparent, about 5 minutes. Add in garlic and chili flakes; cook 2 minutes.
Step 2
Stir in water, broth, stewed tomatoes with juice bouillon granules, wine and beets and cabbage; bring to a boil. Reduce heat to low and simmer partially covered until the beets are tender and the cabbage is soft (about 1 to 1 1/2 hours). Season with salt and pepper and brown sugar if you like during and after cooking time.
Tips
No special items needed.