Step-by-Step Instructions
- Prep the vegetables. Peel and grate the beets and carrots. Dice the potatoes, slice the cabbage, chop the onion, and mince the garlic.
- Sauté the onion. Heat olive oil in a large soup pot over medium heat. Add onion and cook for 4 to 5 minutes until softened.
- Add garlic and tomato paste. Stir in garlic and tomato paste. Cook for 1 minute to deepen the flavor.
- Add beets and carrots. Stir in the grated beets and carrots. Cook for 5 minutes so the vegetables begin to soften and release color.
- Add broth and potatoes. Pour in the broth, then add potatoes, bay leaf, salt, black pepper, and a small pinch of sugar if using.
- Simmer the soup. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Add the cabbage. Stir in sliced cabbage and continue simmering for 15 to 20 minutes, until the vegetables are tender.
- Finish with vinegar or lemon. Remove the bay leaf and stir in vinegar or lemon juice. Taste and adjust salt, pepper, or acidity as needed.
- Serve warm. Ladle into bowls and top with sour cream or Greek yogurt, fresh dill, and black pepper.
Healthy Tips & Daily Wellness
This easy borscht soup is naturally full of vegetables, making it a great choice when you want a warm, colorful, and nourishing meal. Beets, cabbage, carrots, potatoes, onion, and garlic create a hearty bowl without needing heavy cream.
For a lighter version, use vegetable broth, skip sour cream, and serve with Greek yogurt or a dairy-free topping. You can also add extra cabbage and carrots to increase the vegetable content.
For more protein, add cooked beef, shredded chicken, white beans, kidney beans, or lentils. This turns the soup into a more filling dinner while keeping the same cozy beet and cabbage flavor.
For meal prep, store the soup without the sour cream topping. Add fresh dill and a creamy topping only when serving so the bowl stays fresh and beautiful.
