Go Back
–+ servings

Beet and Cabbage Borscht with Fresh Dill

Print oppskrift Pin oppskrift
Rett Soup
Kategori Eastern European
serveringsstørrelse 4 people

Ingredienser
  

  • 4 medium beets, peeled and diced
  • ½ small head green cabbage, shredded
  • 2 carrots, peeled and sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons fresh dill, chopped (plus extra for serving)
  • 1 tablespoon lemon juice
  • Freshly ground black pepper to taste

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
  • Add the carrots and beets to the pot. Stir and cook for a few minutes until the vegetables begin to soften.
  • Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Cook for 15 minutes.
  • Stir in the shredded cabbage and continue simmering until the cabbage and beets are tender.
  • Remove the pot from heat. Stir in the lemon juice, chopped dill, and black pepper to taste.
  • Ladle the soup into bowls and top each serving with additional fresh dill.

merknader

Make this soup a day ahead if possible, as the flavors deepen after resting in the refrigerator. Reheat gently on the stove and add a small splash of broth if it thickens too much. The lemon juice at the end keeps the taste bright, so avoid skipping it or substituting with a milder acid.
Course: Soup
Cuisine: Eastern European
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon