Valentines Beet Soup (Borsch Variation)

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!

5 from 1 vote

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Course: Main Course, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Beet Soup, vegan soup recipe

Total Time: 45 minutes

Servings: 4 servings

Calories: 288kcal

Author: Veg Kitchen

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

US Customary - Metric

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

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