This soup is best consumed with a fresh loaf of bread and a ton of butter. Sometimes we top it off with either sour cream or cream, depending on what we have.
CABBAGE BORSCHT SOUP
- 1/2 small cabbage diced
- 3-4 beets
- 2 carrots diced
- 2 celery diced
- 1 medium onion diced
- 1 cup peas
- 1 medium potato diced
- 1 can tomatoes chunk or diced
- 2-3 tbsp butter
*NOTE: I often use, what we like to call, garbage broth to make our soup (pictured above). It is a scrap medley that would have otherwise ended up in the trash. Another option we make is some sort of bone broth (if you happen to have one laying around. Sometimes we manage save a rib or a chop bone. If not, we fry up a bone-in cheap cut–excluding chicken– from the store and then simmer to flavour the water.)
1. Dice the carrots, onion, celery, potato, and cabbage. Or you could do this while the beets are cooking if you like.
2. Boil beets until fork tender. Shock in cold water. Peel (I find it pretty easy to do with a teaspoon. #justsaying). Dice.
3. While the beets are boiling, you can fry your diced cabbage and onions in 2-3 tbsp butter until nice and translucent.
4. When the cabbage is cooked, add 1 can of tomatoes and let mingle for a bit.
5. Transfer cabbage mixture to soup pot. Add in the veg–diced carrots, celery, potato, beets, and peas.
6. Cover with broth.
7. Add a bit of dill.
8. Bring soup to a boil then turn down heat and let simmer for a while. I usually leave it all afternoon.
9. Add remaining dill and a bit of salt to taste.
10. Package up leftovers for later. Great for lunch–just don’t wear white!