Ingredients
Scale
- 3 medium beets (peeled and grated)
- 2 carrots (chopped)
- 2 potatoes (diced)
- 1 small cabbage (shredded)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 6 cups vegetable or beef broth
- 2 tablespoons tomato paste
- 2 tablespoons oil
- salt and pepper to taste
- fresh dill (optional)
- sour cream (optional for serving)
Instructions
- Heat oil in a large pot and sauté onions until soft.
- Add carrots and cook for a few minutes.
- Pour in broth and bring to a boil.
- Add potatoes and cook until slightly tender.
- Stir in beets, cabbage, and tomato paste.
- Reduce heat and simmer for 20–30 minutes until vegetables are tender.
- Add garlic, salt, and pepper, then adjust seasoning.
- Cook for a few more minutes and remove from heat.
- Serve warm with fresh dill and sour cream if desired.
Last Step:
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Feel free to adjust the vegetables based on your preference.
This soup tastes even better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg