Beet and Cabbage Borscht Soup Recipe

Serves: 16 Save

Ingredients (12)

  • 1 cup dried cannellini beans, or other small white beans
  • 6 large beets
  • 2 tablespoons olive oil, or vegetable oil or butter
  • 2 medium onions, halved and thinly sliced
  • 1 teaspoon kosher salt, plus more to taste
  • 3 cloves garlic, minced, optional
  • 1 head green, Savoy, or napa cabbage, cored and thinly sliced or shredded
  • 2 teaspoons caraway seeds
  • 8 cups chicken broth, or beef or vegetable broth
  • Lemon juice, to taste, optional
  • Plain yogurt, sour cream, or crème fraîche, for garnish
  • Fresh dill, chopped, for garnish

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Learn how to make this recipe at The Spruce Eats