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Ingredients
Scale
- 4 medium beets, cut into 1-inch cubes
- 3 cups purple cabbage, chopped
- 2 medium carrots, shredded
- 1 medium onion, finely chopped
- 1 (16 ounce) can diced tomatoes
- 4 cups vegetable broth (or beef broth)
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- Sour cream (optional, for serving)
Instructions
- Combine beets, cabbage, carrots, onion, diced tomatoes, and broth in a large stockpot. Bring to a boil for 5-6 minutes.
- Reduce heat and simmer covered for 30-35 minutes until beets are tender.
- Add fresh parsley and season with salt and pepper. Serve warm, optionally topped with sour cream.
Notes
Roasting the beets beforehand enhances the flavor.
Using homemade vegetable broth can elevate the taste significantly.
Add a splash of lemon juice or vinegar to brighten the flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop or Instant Pot
- Cuisine: Eastern European
Nutrition
- Calories: 140
- Sugar: 6
- Sodium: 700
- Fat: 1.5
- Saturated Fat: 0.2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 4
- Cholesterol: 0