Description
A traditional, hearty beet soup known for its vibrant color and a perfect balance of sweet and sour flavors. Perfect for cold winter days.
Ingredients
Scale
- 3 medium beets, peeled and grated
- 2 carrots, diced
- 1 onion, finely chopped
- 3 potatoes, cubed
- 2 cups shredded cabbage
- 6 cups beef stock
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Sour cream and fresh dill for garnish
Instructions
- Heat oil in a large pot over medium heat and sauté onions and carrots until soft.
- Stir in grated beets and cook for about 5 minutes to develop sweetness.
- Add lemon juice and a splash of stock, stirring to deglaze the pot.
- Pour in the remaining beef stock and bring to a boil, then lower to a simmer.
- Add cubed potatoes and shredded cabbage; cover and simmer for 20 minutes.
- Season with salt and pepper, and stir in a final splash of lemon juice.
- Ladle into bowls and garnish with a dollop of sour cream and fresh dill.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European