Hey there, foodies! Today, I’m excited to share a recipe that’s both a nod to tradition and a step into the future: Cabbage and Beet Soup, a modern take on the classic Borscht. This vibrant bowl of goodness will not only tantalize your taste buds but also brighten up your dinner table with its rich colors.
To create this masterpiece, you’ll need a handful of kitchen staples like olive oil, carrots, onions, and garlic, along with the stars of the show – beets and purple cabbage. These vibrant veggies are the key to that beautiful, deep magenta hue in your soup.
But the magic doesn’t stop there. To infuse this soup with layers of flavor, we’re adding a blend of vegetable stock, red wine vinegar, apple cider vinegar, and a touch of tomato paste. These ingredients come together to create a symphony of savory, tangy, and slightly sweet notes that dance on your palate.
Now, let’s talk about serving this beauty. A warm bowl of Cabbage and Beet Soup deserves some delicious accompaniments. Picture this: a slice of your favorite bread, whether it’s regular or gluten-free, toasted to perfection and ready to be dunked into your soup. It’s the ultimate comfort food combination.
To balance out the richness of the soup, we’ll dollop some creamy Greek yogurt on top. The cool, tangy yogurt plays wonderfully with the warmth of the soup, adding a delightful contrast in both texture and flavor.
And for that finishing touch, we’re tossing in some freshly chopped fennel. Its subtle licorice-like crunch is the perfect garnish to add a fresh, herbaceous note to each spoonful.
So there you have it, folks – a modern twist on a classic favorite. Cabbage and Beet Soup, with its striking colors and complex flavors, is sure to become a staple in your kitchen. It’s a dish that pays homage to tradition while embracing the delicious possibilities of the present. Enjoy! 🥄✨
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Ingredient Lists:
- Olive oil
- carrots
- onion
- garlic
- beets
- purple cabbage
- vegetable stock
- red wine vinegar
- apple cider vinegar
- Salt and pepper
- tomato paste
- Regular or gluten-free bread
- Greek yogurt
- Fresh fennel
Cabbage and Beet Soup (Modern Borscht)
Ingredients
- Olive oil
- 2 carrots, peeled and diced
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 2 beets, rinsed, peeled, and chopped
- ½ head of purple cabbage, rinsed and chopped
- 4 cups vegetable stock
- 2 tbsp red wine vinegar
- 2 tbsp apple cider vinegar
- Salt and pepper, to taste
- 2 tbsp tomato paste
To Serve
- Regular or gluten-free bread
- Greek yogurt
- Fresh fennel, chopped
Instructions
Sauté the Veggies:
- In a large pot, heat a generous splash of olive oil over medium heat. Add the carrots and onions, sautéing until the onions become translucent and the carrots start to soften, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
Add Beets and Cabbage:
- Mix in the chopped beets and cabbage. Sauté for about 10 minutes, stirring occasionally, until the vegetables start to soften.
Incorporate Tomato Paste:
- Add the tomato paste to the pot, stirring well to coat the vegetables evenly. Cook for 2-3 minutes.
Add Liquids and Simmer:
- Pour in the vegetable stock, red wine vinegar, and apple cider vinegar. Season with salt and pepper to your liking.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the beets and carrots are tender.
Serve:
- Taste and adjust seasoning if necessary.
- Ladle the hot soup into bowls. Serve each bowl with a slice of bread (regular or gluten-free), a dollop of Greek yogurt, and a sprinkle of fresh fennel on top.
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