Food Recipes Red Cabbage and Beet Borscht 3.8 (5) 1 Review A bowl of this jewel-toned soup packs in five different vegetables for an ultra-healthy meal. By Sarah Karnasiewicz Sarah Karnasiewicz Sarah Karnasiewicz is a freelance writer and photographer and was the Digital Food Director for Real Simple for two years. She was also a senior editor for Saveur Magazine. Her contributions include articles for the Wall Street Journal, Vogue, Every Day with Rachel Ray, Epicurious, Food Network, and many more. Highlights: * Was a deputy editor for Salon.com * Wrote Fiji Water's global travel guide, Earth's Finest City Guide * Was a copywriter for Williams Sonoma * Won a James Beard Award for Wine, Spirits, Beverages Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 40 mins Yield: 6 serves The beets, cabbage, and carrots add bright flavor, substantive body, and best of all, tons of plant fiber to keep you full. Toasted caraway infuses the broth with a nuttiness that is matched by the earthy root vegetables. Beef broth is traditional in borscht (it adds richness), but you can swap it for vegetable stock if you want a vegetarian version. And, while many soups strain to reach dinner-worthy heartiness, this recipe is up to the task. Serve with a spicy red wine and don't be shy about slathering the butter on the rye bread. Ingredients 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 Directions Heat oil in a large pot or Dutch oven over medium-high. Add caraway seeds and cook, stirring often, until they sizzle and pop, about 1 minute. Add onion; cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Add beets, cabbage, carrots, parsnips, and 1 tablespoon vinegar. Cook, stirring occasionally, until vegetables begin to soften, about 12 minutes. Add broth, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until beets are tender, about 20 minutes. Stir in remaining 1 tablespoon vinegar. Top each serving with a dollop of sour cream and dill. Serve with buttered rye bread. Chef's Notes No need to pick up your knife to make a dill garnish—just tear a few fronds by hand. Rate it Print