There are many versions of this beautiful, nutritious soup. This one is relatively thick and a tiny bit spicy.
- 2L broth – beef, pork or vegetable, not chicken, please
- 1 carrot, grated on large grater
- 1 onion, peeled and diced
- 2-3 small or 1 large boiled beet
- 1/4 head white cabbage, shredded
- 2 medium potatoes, peeled and cubed
- 2 garlic cloves
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- (optional) 1/2 pound cubed beef
- (optional) 1 table spoon tomato paste
- (optional) 1-2 bird eye chiles or 1 tsp cayenne
- (optional) 1/2 cup dried or cooked white beans
- Sour cream
- Rye bread
- Raw garlic, sliced finely
Boil beets before cooking this. Save the water you boiled the beets in. Grate the beets on a large grater and set them aside.
Heat 1 tbsp vegetable oil in a large pot. Add the chopped onion cook until translucent.
Add carrot. Mix well and cook a bit more, a bit 5 min.
Add tomato paste. Mix well and cook until it turns orange, or about 5 min.
Add broth, bird-eye chilli, water leftover from cooking beets, white beans and beef if using. Bring to boil and cook until the beans are soft.
Add potatoes, cabbage, and beef if. Cook until done.
When all the other vegetables are cooked, add the beets.
Stir, add minced garlic, cover, turn off the heat and let stand for 10 minutes.
Serve with sour cream, dill, and pampushkas or rye bread.