Cabbage Borscht Soup Recipe (Vegan) (2024)

FAQs

What's the difference between beet soup and borscht? ›

Barszcz is closer to a beet broth, while borscht is traditionally thicker, often containing extra ingredients like meat, root vegetables, or cabbage, served with a dollop of sour cream and fresh dill.

Red and green cabbage can be used interchangeably in most recipes. The difference between cooking green cabbage and red cabbage is just one extra step. The compounds that give red cabbage its color, called anthocyanins, are water-soluble and will turn an unappetizing blue color when cooked.

Borscht ingredients may include beef, pork, salo (fatback), beetroots, cabbage, carrots, celeriac, onions, potatoes, mushrooms, tomato paste, parsley, chives, dill, bay leaves, allspice and black pepper. The stock is typically made by boiling meat, bones, or both.

It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”

Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin. Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant.

Begin by cutting the cabbage in half, vertically from top to bottom. Place the flat side of one cabbage half on the cutting board and slice it into thin strips. Repeat this process with the other half of the cabbage. You can make the strips as wide or as narrow as you prefer for your soup.

Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong.

Yes, the cabbage is overcooked when it's very soft or pretty much falling apart in the soup. Just keep simmering until it's translucent and tender with a slight bite.

Not Adding Acid

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Overcooking cabbage releases sulfur compounds that can give it a bitter taste. Another possible reason is that the cabbage was not fresh. Old or spoiled cabbage can also taste bitter. Finally, the variety of cabbage used can also play a role in its taste.

Is borscht good for your gut? ›

This gorgeous looking soup is packed with flavour and nutrition. Beets are great to support the liver, bone broth is healing and nourishing for the gut, and turmeric brings in its anti-inflammatory goodness. With all the other vegetables and spices, this soup is a full meal in itself.

Borscht is quintessentially Russian. A single bowl of that ruby-red beetroot soup, served with a ladleful of smetana (sour cream) and a hunk of black bread, conjures up images of Red Square and St Basil's Cathedral almost as much as a glass of vodka or a spoonful of caviar.

You can serve borscht with sides like Pumpernickel or rye bread, garlic toast, meat, salads, dairy, pickled foods, pierogi, grains, potato pancakes, mashed potatoes, hard-boiled eggs, deviled eggs seasoned with paprika or dill, gluten-free options, and accompany it with fermented Slavic beverages and Santa Carolina ...

Borscht soup typically has a rich and hearty consistency, with a combination of chunky vegetables like beets, carrots, and potatoes. The broth is usually flavorful and can range from slightly thick to a more liquid texture, depending on personal preferences and regional variations.

Borscht is a classic beet soup that's so comforting and delicious.

Not always beets. The main point with borscht is that it is a sour soup. Ukrainians and Polish borscht usually includes fermented pickled beets and/or sauerkraut for the sour part of the soup. Some borscht recipes use the juice from the fermented pickle beets too.

Borscht is a soup, usually made with beets, originating from Central and Eastern Europe and Northern Asia. It is especially popular in the cuisines of Russia, Poland, Lithuania, Romania, Latvia, and Ukraine.