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.