Beet And Cabbage Soup Recipe

Beet and cabbage soup is a rich, vibrant, and incredibly nourishing dish that combines the earthy sweetness of beets with the hearty, slightly peppery flavor of cabbage. This soup isn’t just comforting-it’s packed with nutrients and beneficial properties that can revitalize your body. With a deep red hue and a delightful medley of textures, it’s perfect for both cold weather and as a detoxifying, nutrient-rich meal any time of the year.

What’s truly great about this soup is how customizable it is, making it an excellent go-to for anyone looking to eat healthy while savoring bold, satisfying flavors. Whether you’re a soup enthusiast or someone trying out plant-based dishes, beet and cabbage soup is a must-try.

Now, let’s dive into the specifics, from the ingredients you’ll need to how to perfect the recipe!

This beet and cabbage soup is a wonderfully simple dish that’s perfect for beginners but complex enough to keep experienced cooks intrigued. It takes only a handful of ingredients, yet the flavors meld together beautifully, creating a satisfying and hearty meal.

Ingredients Needed

To make this soup, you’ll need the following ingredients. Some are likely already in your kitchen, while others can be picked up at your local grocery store:

Beets (4 medium-sized) – The star ingredient, these root vegetables add both sweetness and color to the dish.
Cabbage (half a head, medium-sized) – A crunchy, flavorful vegetable that provides great texture and balance to the sweetness of the beets.
Carrot (1 large) – For extra sweetness and color contrast.
Onion (1 medium) – Adds depth and a savory base to the soup.
Garlic (3 cloves) – A must-have for aromatic, savory flavor.
Vegetable Broth (4-5 cups) – The base for the soup; you can use chicken broth if preferred.
Tomato Paste (2 tablespoons) – Adds richness and umami.
Olive Oil (1-2 tablespoons) – Used for sautéing and adding a bit of healthy fat.
Bay Leaves (2) – Adds a subtle, aromatic flavor that enhances the overall profile of the soup.
Dried Thyme (1 teaspoon) – Gives the soup an earthy, herby note.
Salt and Pepper (to taste) – For seasoning.
Lemon Juice or Vinegar (1-2 teaspoons) – This is optional but gives a little acidity to balance the sweetness of the beets.

You can also top your soup with a dollop of sour cream or fresh herbs (parsley or dill) for added creaminess and freshness.

Cooking Instructions

Now that you have your ingredients ready, it’s time to get cooking! This recipe is straightforward, but following the steps ensures you get the best out of the vegetables and flavors.

Prepare The Vegetables
- Peel and grate the beets (you can use a box grater or a food processor to make this easier).
- Shred the cabbage into thin strips.
- Peel and dice the carrot into small pieces.
- Dice the onion and garlic finely for a smoother texture in the soup.
Sauté The Aromatics
- Heat a large pot over medium heat and add the olive oil.
- Add the diced onions and sauté for about 3-4 minutes until soft and translucent.
- Add the garlic and cook for another 1-2 minutes until fragrant.
Add The Beets And Carrots
- Toss the grated beets and diced carrots into the pot. Stir them around to combine and sauté for 4-5 minutes, allowing them to soften slightly and develop some flavor.
Add The Cabbage
- Add the shredded cabbage and cook for an additional 2-3 minutes, letting the cabbage begin to soften.
Add The Liquids And Seasonings
- Pour in the vegetable broth and stir in the tomato paste, bay leaves, thyme, salt, and pepper. Bring the soup to a boil.
Simmer The Soup
- Once it’s boiling, lower the heat to a simmer and cover the pot. Let the soup cook for 35-40 minutes or until the vegetables are tender. You can check the tenderness of the beets and carrots with a fork.
Finishing Touches
- Remove the bay leaves from the soup.
- Stir in the lemon juice or vinegar to brighten the flavors.
- Taste and adjust seasoning with more salt, pepper, or acidity if needed.
Serve
- Serve the soup hot, topped with a dollop of sour cream or a sprinkle of fresh herbs if desired.

Ingredient Insights

To fully appreciate the flavors and health benefits of this soup, let’s take a closer look at a few of the key ingredients.

Beets: Known for their rich, vibrant color and natural sweetness, beets are a great source of fiber, folate, and vitamin C. They are also packed with nitrates, which may help improve blood flow and lower blood pressure.
Cabbage: Cabbage is a cruciferous vegetable with antioxidants and vitamin K. It’s rich in fiber, making it great for digestion, and has anti-inflammatory properties. Plus, cabbage is low in calories but high in nutrients, making it an excellent weight-loss-friendly food.
Carrots: Carrots are high in beta-carotene (which your body converts into vitamin A), promoting good vision and skin health. They also contain antioxidants that support the immune system and protect against chronic diseases.
Garlic: Known for its anti-inflammatory and antibacterial properties, garlic boosts the immune system and may even reduce the risk of certain cancers. It also adds a punch of savory depth to any dish.
Tomato Paste: Rich in umami, tomato paste adds a subtle depth and richness to the soup. It’s also an excellent source of antioxidants like lycopene, which can support heart health.

Expert Tips

Peel the Beets: Beets can stain your hands and cutting board, so it’s a good idea to wear gloves while preparing them or use parchment paper to catch any juice. You can also roast the beets ahead of time to make them easier to peel.
Blend the Soup for a Smoother Texture: If you prefer a smoother texture, you can blend part or all of the soup with an immersion blender after it’s finished cooking. This will create a creamy, velvety base.
Add Protein: While this soup is hearty on its own, you can increase the protein content by adding beans (like white beans or chickpeas) or even some shredded chicken for a more filling meal.
Let It Rest: Like many soups, beet and cabbage soup tends to taste even better the next day as the flavors have time to meld. Consider making a big batch and storing leftovers for later.

Recipe Variations

This beet and cabbage soup is wonderfully adaptable. Here are a few variations to customize the soup based on what you have in your pantry or your personal preferences:

Add Spices: Spice things up with a pinch of cumin, smoked paprika, or even some fresh ginger to add an exotic twist to the soup.
Add Potatoes: For a heartier version, add some diced potatoes to the soup, which will give it a creamier texture once cooked and slightly mashed.
Use Different Broths: While vegetable broth keeps this soup vegetarian, using chicken broth can give the soup a richer flavor. Alternatively, beef broth can add a depth of flavor that pairs well with the earthy beets.
Make it Vegan: To make the soup completely vegan, skip the sour cream topping and use coconut yogurt or cashew cream instead for a dairy-free creaminess.

Final Words

Beet and cabbage soup isn’t just a meal-it’s a celebration of vegetables, full of nourishing nutrients and bold flavors. The beets bring sweetness, the cabbage provides a wonderful crunch, and the broth ties everything together into a hearty, satisfying bowl of goodness.

Whether you’re looking for a cozy winter meal or something to cleanse and revitalize your body, this soup will hit the spot. With the right combination of ingredients, a dash of creativity, and a little patience, you’ve got yourself a dish that’s both healthy and comforting.

Beet And Cabbage Soup Recipe