russian cabbage borscht recipe

Written ByJenny Smyth Posted on
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The Best russian cabbage borscht recipe

I’m so excited to share with you my favorite Russian cabbage borscht recipe. This hearty soup has been a staple in our household for years, and I just can’t get enough of it.

Not only is it incredibly delicious, but it’s also packed with nutrients and is perfect for a chilly evening meal or a special occasion. My kids love it when I serve it with a side of crusty bread or a dollop of sour cream.

The best part? It’s incredibly easy to make and can be customized to suit your taste preferences.

I like to use a combination of beef and pork for added flavor, but you can easily substitute in ground turkey or chicken if you prefer. The key to this recipe is using high-quality ingredients, especially the cabbage and beets, which should be fresh and tender.

I’ve tried using frozen or canned versions, but they just don’t compare to the real deal. With this recipe, you’ll get a rich, velvety broth that’s full of depth and character.

It’s truly a comfort food at its finest.

Russian Cabbage Borscht

4.8 from 1735 votes

A hearty and comforting Russian soup made with cabbage, beets, and vegetables. This dish is perfect for a cold day and is full of flavor.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Borscht

2 medium onions, finely chopped
2 medium carrots, grated
2 medium beets, peeled and grated
2 cloves garlic, minced
1 small head of cabbage, thinly shredded
2 medium potatoes, peeled and diced
1 large tomato, diced
2 tbsp vegetable oil
4 cups beef or vegetable broth
1 cup water
2 tbsp tomato paste
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper

For the Sour Cream Garnish

1/2 cup sour cream
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped

👨‍🍳Directions

1Heat vegetable oil in a large pot over medium heat.
2Add onions, carrots, and beets.
3Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
5Add the shredded cabbage to the pot.
6Cook for 3-4 minutes, stirring occasionally, until the cabbage begins to wilt and the pot is filled with a pleasant aroma.
7Stir in the diced potatoes and tomato.
8Pour in the beef or vegetable broth and water.
9Stir in the tomato paste, sugar, salt, and black pepper.
10Bring the mixture to a boil over high heat.
11Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded together.
12The soup should have a deep red color from the beets and a rich, comforting aroma.
13In a small bowl, mix together the sour cream, dill, and parsley for the garnish.
14Taste and adjust the seasoning of the borscht if needed.
15Ladle the borscht into bowls and top each serving with a dollop of the sour cream mixture.
16Serve hot and enjoy your Russian Cabbage Borscht.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 10g

📝Notes

Tips: For a spicier version, add 1-2 chopped jalapeños when cooking the onions. You can substitute beef broth with vegetable broth for a vegetarian option.

Watch Video Of How Russian Cabbage Borscht Works

This Russian Cabbage Borscht recipe is a family favorite and always a good idea for any occasion. It’s perfect for family gatherings, as it can be made in large batches and served to a crowd. Plus, it’s a great way to introduce your family to new flavors and ingredients.

I often make this soup for my family and friends, and it’s always a hit. It’s a comforting and nourishing dish that’s perfect for any time of year. Plus, it’s a great way to use up leftover vegetables and it’s always a crowd-pleaser.

It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months, making it a great option for meal prepping. When reheating, add a little water or broth if the soup has thickened too much. You can serve it with sour cream or Greek yogurt on top, along with a side of dark rye bread or boiled potatoes.

It’s a hearty and satisfying dish that’s perfect for any occasion. It’s a versatile dish that can be made with or without meat, and it’s always a hit with my family, especially during the colder months.

❓ Frequently Asked Questions About Russian Cabbage Borscht

Q: What is borscht?

Borscht is a traditional Eastern European beet soup that originated in Russia and Ukraine. It’s typically made with a combination of vegetables, including beets, carrots, onions, and cabbage, as well as meat or vegetable broth.

Q: Can I make borscht without beets?

While beets are a key ingredient in traditional borscht recipes, you can definitely make a beet-free version using other root vegetables like parsnips or turnips.

Q: Is borscht healthy?

Borscht is an excellent source of vitamins A and C, as well as fiber and potassium. It’s also relatively low in calories and fat compared to other soups.

Q: Can I make borscht ahead of time?

Yes, you can make borscht ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months.

Q: What are some variations on traditional borscht?

You can customize your borscht recipe by adding different types of meat or using vegetarian broth instead of beef stock.

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