Bodacious Beet and Cabbage Soup
Cozy Up with a Bowl of Hearty Beet and Cabbage Soup
Looking for a soup that’s both incredibly flavorful and packed with nutrients? Look no further than this classic Eastern European Beet and Cabbage Soup! This isn’t your average soup; it’s a comforting, vibrant dish that’s perfect for chilly evenings. The sweetness of the beets beautifully complements the slightly tangy cabbage, creating a symphony of flavors that will warm you from the inside out.
This recipe is a wonderful way to incorporate more vegetables into your diet. Beets and cabbage are both nutritional powerhouses, offering a wealth of vitamins, minerals, and fiber. Plus, the addition of Italian sausage adds a satisfying heartiness that makes this soup a complete meal.
What makes this Beet and Cabbage Soup special?
- Authentic Flavor: Inspired by traditional Eastern European recipes, this soup delivers a genuine taste experience.
- Easy to Make: Despite its rich flavor, this soup is surprisingly simple to prepare. It requires minimal effort and readily available ingredients.
- Nutrient-Rich: Packed with vitamins, minerals, and fiber from the beets, cabbage, and other ingredients, this soup is good for your body and soul.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping and enjoying throughout the week.
Tips for the Best Beet and Cabbage Soup:
- Grate the Beets: Grating the beets ensures they cook evenly and release their vibrant color into the broth.
- Simmer, Simmer, Simmer: The long simmering time is crucial for developing the rich, complex flavors of the soup. Don’t rush it!
- Adjust Seasoning: Taste the soup throughout the cooking process and adjust the salt and pepper to your liking.
- Sausage Choice: While Italian sausage is used here, you can experiment with other types of sausage for a different flavor profile.
Frequently Asked Questions:
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Simply omit the Italian sausage and use vegetable broth instead of beef broth. You might also consider adding a can of beans for extra protein.
Q: Can I use pre-shredded cabbage?
A: Yes, pre-shredded cabbage will work in a pinch, but freshly shredded cabbage will have a better texture and flavor.
Q: How long can I store leftover soup?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a dollop of sour cream (or vegan sour cream), or a side salad.
Beet and Cabbage Soup
Ingredients
- 1 lb Italian sausage
- 1 large onion chopped
- 2 cloves garlic minced
- 1 head cabbage shredded
- 2 medium beets peeled and grated
- 28 oz crushed tomatoes
- 8 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt to taste
- pepper to taste
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Add the shredded cabbage, grated beets, crushed tomatoes, beef broth, thyme, and oregano to the pot. Bring to a boil, then reduce heat and simmer for at least 150 minutes, or until the cabbage and beets are tender.
- Season with salt and pepper to taste.
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