Beet and Cabbage Borscht
A comforting beet and cabbage borscht with red beets, onions, cabbage, and white beans, perfect for chilly evenings.
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Instructions
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Start boiling beans in a large pot with generous cold water; boil, cover, turn off heat, and soak for 1 hour. Meanwhile, preheat oven to 350F.
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While beans soak, wrap beets in foil, place on a baking sheet, and roast for about 45 minutes until tender; cool.
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Drain soaked beans, return to pot, cover with fresh cold water, bring to a boil, then simmer for about 20 minutes until tender; drain and set aside.
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Peel and grate the cooled beets; set aside.
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In a large pot, heat oil over medium-high heat. Add onions and salt; cook, stirring, for 3 minutes until soft.
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Stir in garlic, if using, and cook for 1 minute until fragrant.
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Add cabbage; stir and cook for 3 to 5 minutes until wilted.
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Stir in caraway seeds and grated beets.
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Add broth, bring to a boil, then reduce heat to simmer. Stir in beans and cook for 15 to 20 minutes until vegetables are tender.
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Season with salt and lemon juice, if using, to taste. Serve hot, optionally topped with yogurt, sour cream, or dill.