I’m eating a lot of soup at the moment (it’s great diet food!), and as I hate wasting food and love to think of new ways to use up leftovers, I decided to turn part of a red cabbage I had lying around into this quick and easy borscht.
Happily, this is a very forgiving soup! You can adjust the proportions of red cabbage and cooked beets (I buy the beets ready cooked and peeled and dice them up myself) easily to suit you. It can also be made with ordinary green cabbage and yellow onions: it always cooks up to make a delicious, comforting and inexpensive lunch, perfect with some crusty bread on the side and a dollop of sour cream on the top.
Quick and Easy Borscht (makes about 6 bowlfuls)
1 pack cooked beets (250g), diced (save their juices)
2 Tbsps butter
1 large red onion, finely chopped
2 cloves garlic, minced
1 1/2 cups shredded red (or green) cabbage
1 tin (400g) chopped tomatoes
3 1/2 cups of boiling water, used to dissolve a beef bouillon cube
1/4 cup red wine vinegar
1 tsp sugar
1 tsp caraway seeds (optional, but I love them!)
1 tbsp fresh dill (or parsley), chopped
salt and pepper
dollop of sour cream, plus extra chopped herbs (or caraway seeds) to garnish (optional)
In a large saucepan (I use my cast iron one) melt the butter over medium-low heat. Add the onion and cook until soft and transparent. Add the garlic and red cabbage and cook until the cabbage has wilted.
Add diced beets and their liquid, the chopped tomatoes, the dissolved beef bouillon cube in the boiling water, the red wine vinegar, sugar, dill and caraway seeds (if using). Cover and simmer for about 30 -45 minutes. Use a stick blender, food processor or blender to puree until almost smooth. Season with salt and pepper to taste. Serve piping hot and garnish each bowlful with a dollop of sour cream and a sprinkle of herbs. It keeps well in fridge or freezer and if anything tastes even better reheated the next day!
Do any of you have any favourite soup recipes for me to try?