This vegetable soup may remind you of Borscht, it does have it’s principal base but it’s much different from the recipes of Borscht. This hearty soup is simple yet somehow when it gets cooked, the flavors all melt together with a gorgeous pink tone from the red beets, and fresh dill just brightens everything and gives such a yummy aroma.
Ingredients
- 8 cups Cabbage Shredded as thinly as possible.
- 2 cups Carrot cubed into small pieces
- 2 cups Potato cubed
- 2 cups Beets cubed
- 3 TBS olive oil.
- Salt to taste
- One whole onion for flavor, discarded after cooking.
- 11 cups water.
- ½ cup fresh chopped dill
Instructions
- Heat the oil in the pan until it’s hot. While the oil is heating up, shred the cabbage and add it to the pan. Sprinkle salt over the cabbage. Cover the pan with a lid and reduce the heat to medium-low.
- Once the cabbage is wilted, add the rest of the vegetables, water and salt. Cook for about 20 minutes until the vegetables are tender. Add the dill and turn off the stove. Let it rest for about 10 minutes before serving. You can serve with a dollop of yogurt.