Grandma's Beet Soup (Printer-Friendly)
A savory beet and vegetable soup with cabbage, potatoes, and herbs, perfect for comforting meals.
# The Ingredients You'll Need:
→ Broth
01 -
12 cups low-sodium vegetable or beef broth
02 -
3 bay leaves
→ Vegetables
03 -
5 cups thinly sliced green or red cabbage
04 -
1 large onion, chopped
05 -
3 medium carrots, diced
06 -
3 large beets, peeled and julienned
07 -
4 large potatoes, peeled and cubed
08 -
3 cloves garlic, freshly grated
→ Condiments and Seasonings
09 -
6 ounces unsalted tomato paste
10 -
2 tablespoons olive oil
11 -
2 teaspoons salt
12 -
1 tablespoon white vinegar
13 -
A pinch of sugar or dash of maple syrup
14 -
Black pepper to taste
15 -
1/4 cup finely chopped parsley or dill
→ To Serve
16 -
Rye bread
17 -
Sour cream or yogurt
# Step-by-Step Instructions:
01 -
In a large pot, heat the broth and add bay leaves. Bring to a boil.
02 -
Add sliced cabbage to the boiling broth, cover, and let simmer on low heat for 20 minutes.
03 -
Heat olive oil in a large skillet. Cook chopped onions and diced carrots for 5 minutes until softened. Add beets and cook for an additional few minutes.
04 -
Transfer sautéed vegetables into the pot with the cabbage broth. Add potatoes, tomato paste, and salt. Cook together for 20 more minutes.
05 -
Stir in vinegar, sugar or maple syrup, grated garlic, and black pepper. Allow the soup to rest for 10 minutes. Garnish with fresh dill or parsley before serving.
06 -
Serve warm topped with a dollop of sour cream or yogurt accompanied by rye bread.
# Extra Tips:
01 -
Substitute beans for a vegetarian protein boost. Keeps refrigerated for up to 5 days. For more robust flavor, start broth with beef bones. Adding sauerkraut enhances tanginess.