Prep 10 mins
Cook 15 mins
A simple soup, posted for ZWT 6.
- 4 cups beef stock
- 2 cups cabbage, shredded
- 3 beetroots, peeled & grated
- 1⁄4 teaspoon caraway seed
- 1⁄4 teaspoon pepper
- 4 tablespoons sour cream
- 1⁄2 lemon
- Bring broth to a boil and add cabbage, beets, caraway and pepper. Cover and simmer for 15 minutes. Serve with a dollop of sour cream and a lemon wedge for squeezing.
Simple and delicious! Very easy to make and you don't need to be exact with the amounts.
Grating raw beetroot is a bit messy; also, make sure to shred the cabbage finely, else you will splash soup everywhere when you lift a spoonful. I used savoy cabbage and also added a little salt. Don't leave out the caraway! Lemon and sour cream/greek yoghurt are a must. I served it with toasted bagels and will be adding it to my regular repertoire.
Not sure if this is a version of borscht - do you know where the recipe comes from, Coasty?