Pink soup, Borsc, Beet Cabbage Soup

Chop half of a small cabbage into thin noodle-like strips.

Bring 4 cups of water and 2 cups of vegetable stock to a boil.

Add chopped cabbage to the boiling water and cover.

In a pan, heat 2 tablespoons of olive oil and sauté chopped onion until translucent.

Chop 2-3 carrots and 3 small beets; use a food processor for quicker prep if desired.

Add the chopped onion to the pan and sauté until translucent.

Add the shredded carrots and beets to the onion; cook for about 4-5 minutes.

Transfer the sautéed mixture into the boiling cabbage soup.

Add cubed chicken breast to the soup and cook until done (about 15 minutes).

Add 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of red paprika, and dried vegetable seasoning to the soup.

Add 2 tablespoons of tomato paste to the soup and bring to a boil again.

Cover and let it simmer for another 10-12 minutes until potatoes are soft.

Taste the soup and adjust seasoning if necessary before serving.

Serve hot with a generous dollop of sour cream.

Equipment Needed

Dietary

Allergens