This beetroot and cabbage red soup is a heart-warmer in the winters. It is served with or without meat, potato, herbs and a dollop of sour cream. Along with slices of rye or garlic bread topped with melted cheese, this dish can be a complete meal. Other common Russian soups are Ukha, a seasoned fish and vegetable stock, and Schi, a cabbage-based stock.
Prep time: 10 minutes
Cook time: 45 minutes
- Lamb stock – 8 cups
- Beetroot, peeled, chopped – 4 cups
- Potatoes, cut into ½-inch cubes – 2 cups
- Cabbage, thinly sliced – 2 cups
- Red wine vinegar – 3 tbsp
- Salt to taste
- Black pepper, freshly ground – ¼ tsp
- Put the stock, beets and potatoes in a large heavy-bottomed pot and bring to a boil, then reduce the heat to a simmer.
- Cover and cook until vegetables are tender for about 15-20 minutes.
- Uncover and stir in the sliced cabbage and red wine vinegar.
- Add salt and pepper. Check the lamb stock before adding salt.
- Let the soup simmer for another 15 minutes, stirring occasionally.
- Pour the soup into serving bowls and serve hot.