Beet, Cabbage and Potato Soup Recipe
This hearty soup is inspired by the robust cuisine of Russia. Balsamic vinegar adds the perfect note of acidity to balance the earthy root vegetables.
Ingredients
| 9 | red beets* | |
| 3 | cups | water, divided |
| 4 | tablespoons | olive oil, divided |
| 1 | large | onion, minced |
| 1 | teaspoon | salt |
| 1 | teaspoon | crushed garlic |
| 3 | large | white potatoes, chopped in ¼” cubes** |
| 1 | teaspoon | freshly ground black pepper |
| 3 | cups | chicken broth |
| 2 | cups | finely shredded cabbage |
| 1 | tablespoon | balsamic vinegar, or more to taste |
| 1/2 | cup | sour cream |
| ~ | dried dill |
| *Approximately three bunches.**Use white boiling or Yukon gold potatoes—not russets, which are more suitable for baking. |
Directions
Pre-heat oven to 400-degrees
- Roast and peel the beets according to our How-To instructions.
- Place half of the roasted beets and one cup of water in a food processor and process until smooth. Set aside. (Alternatively, you can also process them using a food mill or immersion blender.)
- Chop the remaining beets into ¼-inch cubes and set aside.
- Place a heavy-bottomed soup pot over medium-high heat; add the olive oil and heat to sizzling.
- Add the onions and salt, adjust the heat to prevent burning, and cook until golden and translucent—Approximately 15 minutes.
- Add the garlic and cook for one minute.
- Add the potatoes and pepper and stir well. Cook until the potatoes are almost soft—Approximately 10 minutes—Stir several times to prevent burning.
- Stir in the chicken stock and mix well. Cook for five minutes.
- Add the beet puree, chopped beets, cabbage, and the remaining two cups of water and bring to a lively simmer.
- Add the vinegar, mix well and taste, adding more if needed.
- Adjust the salt and pepper.
- Ladle into bowls, top with sour cream and dill and serve immediately.
Preparation Time:
1 ½ to 2 hours including the roasting time.
