This original and colorful soup is a variation of Borsch, a traditional soup in Russia, Ukraine, and Poland. I love this soup's subtle blend of flavors. It's a salty sweet treat that warms and sparks your taste buds. Plus, the color is perfect for Valentines Day!
Valentines Beet Soup (Borsch Variation)
I love this soup's subtle blend of flavors. It's a salty sweet treat that warms and sparks your taste buds. Plus, the color is perfect for Valentines Day!
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Servings: 4 servings
Calories: 288kcal
Ingredients
- 1 onion
- 2 tbsp olive oil
- 1 medium carrot
- 3 small potatoes
- 2 beets
- 1 medium apple
- 8 cups vegetable broth
- ¼ head red cabbage
- 6 tbsp cider vinegar
- 1 bay leaf
- salt
- pepper
Instructions
- Peel and slice the onion. Pour 1 tablespoon of olive oil into a heavy-bottomed sauce pan and sauté onions on low heat.
- Cut carrot, potatoes, beets, and apple into small cubes.
- Add the cubes to the saucepan. Stir regularly with a wooden spoon.
- Add hot broth. Let it simmer for 30 minutes, until the diced beets and potatoes are tender.
- While the soup is cooking, slice the red cabbage into thin slices using a mandoline or a sharp knife.
- Add the red cabbage and cider vinegar to the soup. Cover and cook for another 5 minutes. Check the seasoning of the soup and add salt if necessary.
Nutrition
Calories: 288kcal | Carbohydrates: 52g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1949mg | Potassium: 1087mg | Fiber: 8g | Sugar: 17g | Vitamin A: 4177IU | Vitamin C: 68mg | Calcium: 65mg | Iron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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