Cabbage borscht soup is a very yummy traditional meal. It is not the same as a beet borscht. There are several versions and recipes and it seemed every family had its favorite. Here is the recipe that we love, it is a cabbage borscht soup from Simply Delicious cook book 1 (Einfach Köstlich 1). I adjusted it to an vegan version in the printable recipe card, but share the traditional recipe in the post.
Using homegrown vegetables, fresh from the garden makes this cabbage borscht soup even more delicious. It is a great harvest to table meal.
Cabbage borscht soup can be made with beef, chicken or vegan, either way it tastes great. The beef cabbage borscht will be more hearty, chicken more mild and the vegan version is very rich in vegetable flavor, just yum!
The traditional Cabbage Borscht Soup Recipe:
500 g of meat (beef stewing meat or chicken leg quarters)
3 onions diced
Salt to taste
2 quart of liquid (I like to take about 2-3 cups homemade broth and the rest boiled water)
1 bay leaf
1 beetroot diced (fresh, from a jar or frozen)
1 diced carrots (fresh, or frozen)
6 potatoes, diced small to medium size
1 pound cabbage, finely chopped
1 cloves of garlic
3-4 tbsp tomato paste, or 1/2 – 1 cups oven roasted tomato sauce
1 bunch of dill
3/4 cup sour cream (optional)
In a large soup pot fry the meat, than add the onions and let them fry until they are translucent. Add the liquid. I once learned that you should not mix raw water with cooked meat, it would damage the nutrients. Whether that’s true I do not know. Does anyone know more about it? Anyway, I always boil the water first.
Now add the vegetables and let everything cook for at least 20 minutes. Borscht can also cook longer, it becomes only richer in flavor. But after 20 minutes the potatoes are cooked and the tomato paste or sauce may be added. Finally add the dill.
The Vegan Cabbage Borscht Soup Recipe:
Now for the vegan option for those who like to eat a whole food plant based diet. Personally I think it’s even better than the traditional version, and it’s better for you!
- 3 midsize onions diced
- 1-2 diced carrots
- 1 tablespoon olive oil (Optional)
- 2-3 cups homemade vegetable broth and water as needed
- ½ cup red lentils
- 1 bay leaf
- 1 beetroot diced (fresh, from a jar or frozen)
- 6 potatoes, diced small to medium size
- 1 pound cabbage, chopped
- 1-2 cloves of garlic
- 3-4 tbsp tomato paste, or 1-2 cups oven roasted tomato sauce
- 1 bunch of dill
- Salt or liquid soy seasoning to taste
- Start by washing the lentils and soaking them till you prepare all the other veggies
- In a large soup pot saute the onions and carrots until they are translucent.
- Add the vegetable broth and bay leaf
- Now add the lentils, beets and potatoes
- Cook for 20 minutes
- Add cabbage, tomato paste or sauce and garlic
- Add water if needed to cover all the veggies.
- Cook for another 15 - 20 minutes (Or till all the veggies are done)
- Add the dill and seasoning
It is said that borscht tastes best after the seventh heat up, now that’s an exaggeration. But yes, borscht can be prepared in advance and is great as leftovers. Yummy!