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)
- 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
- 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.