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How to make Red Cabbage Soup, Borscht, easiest and healthiest way

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Recipe Information

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Video-Specific Recipe

Borscht

Cultural Context

Borscht, a vibrant beet soup, has roots in Eastern European cuisine, particularly in Russia and Ukraine. Traditionally, it was a peasant dish, utilizing beets and seasonal vegetables, symbolizing sustenance and community. Today, borscht is celebrated worldwide, with variations that include meat or are served chilled in summer, showcasing its versatility and enduring popularity.

RURUmain
6 servings
Servings4
1 small cabbage
2 medium potatoes
1 medium carrot
1 small beet
1 stick celery
bay leaf
1 tbsp tomato paste
1 garlic clove
cilantro
salt
pepper
olive oil
sour cream
1

Fill the medium size pot with water half way and turn the heat on.

2

Peel and cut the potatoes into cubes and add to the water, boil for 10 minutes.

3

Add thinly sliced cabbage and cook for 5 minutes.

4

Add sliced carrots, tomato paste, and celery, and cook for another 5 minutes.

5

Add beets, cilantro, garlic, salt, and olive oil, and turn the heat off in a minute.

6

Serve with a dollop of sour cream.

Equipment Needed

medium size pot

Allergens

milk

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