Red Cabbage and Beet Borscht
A bowl of this jewel-toned soup packs in five different vegetables for an ultra-healthy meal.
Ingreadient :
- ¼ cup olive oil
- ½ teaspoon caraway seeds
- 1 large yellow onion, chopped
- 4 medium beets, peeled and diced
- 1 small head red cabbage, cut into ½-inch pieces
- 2 carrots, finely chopped
- 2 parsnips, finely chopped
- 2 tablespoons apple cider vinegar, divided
- 6 cups low-sodium beef broth
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- Sour cream and fresh dill, for serving
- Buttered rye bread, for serving
Direction :
- ¼ cup olive oil
- ½ teaspoon caraway seeds
- 1 large yellow onion, chopped
- 4 medium beets, peeled and diced
- 1 small head red cabbage, cut into ½-inch pieces
- 2 carrots, finely chopped
- 2 parsnips, finely chopped
- 2 tablespoons apple cider vinegar, divided
- 6 cups low-sodium beef broth
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- Sour cream and fresh dill, for serving
- Buttered rye bread, for serving
