Beetroot soup with ginger and cabbage
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The smooth texture, ginger, rosemary, and thyme elevate the flavor of traditional borscht. This velvety, ruby-red cream soup is made with simple vegetables—potatoes, beets, onions, and cabbage—but looks elegant thanks to a dollop of sour cream and chopped walnuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups peeled and diced beets
- 1 cup peeled and chopped potatoes
- 1.5 cups shredded red cabbage
- 2 tablespoons unsalted butter
- 1 cup chopped red onion
- 1 tbsp peeled and chopped ginger root
- 3-4 fresh sprigs of thyme
- 1 sprig of fresh rosemary
- 3.5 cups lightly salted chicken broth
- Sour cream and chopped toasted walnuts, for serving
We recommend
Recipes with similar ingredients: beet, potato, red cabbage, ginger root, walnuts, thyme, rosemary
Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, melt the butter. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, ginger, thyme, rosemary, 1/2 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes.
- Pour in the broth and bring to a boil.
- Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, remove the herb sprigs, and let cool for at least 5 minutes.
- Blend the soup thoroughly until smooth using an immersion blender or in two or three batches in a regular blender (do not fill the blender more than halfway). If necessary, reheat the soup and adjust the consistency with water, then season with salt and pepper to taste.
- Serve the soup hot with a spoonful of sour cream and toasted chopped walnuts.When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Cover with a lid, leaving one end slightly open. Cover the lid with a kitchen towel to prevent splashing, and blend until smooth.
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