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!

Recipe

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 2 votes

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Course: Main Course, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Beet Soup, vegan soup recipe

Total Time: 45

Servings: 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.