Cabbage soup is something my husband often will make in the fall but I decided I was going to make some with a cabbage we had to use up from my parents garden. I decided to make a Borscht only this time it came out more like a stew and not as bright red in color. Borscht is often made the day before or ahead of time and can be served hot or cold. I tend to make my soups and stews with what I have on hand which is what I did this time so feel free to customize it with mushrooms, more or less carrots, or whatever you have on hand. Sometimes I will also add fresh thyme or serve with yogurt.
Cabbage Beet Stew
Makes 6-8 servings
2 TBSP extra virgin olive oil
1 large red onion, diced
1 c sliced carrots
2 cloves of garlic
1 green cabbage, about the size of an average head of iceberg lettuce, green outer leaves removed, cored, and shredded
1 c dry white wine
4 c vegetable stock
1 TBSP balsamic vinegar
8 beets, cooked and cooled with skins removed (used 8 slightly bigger than a golf ball)
1- 14.5 ounce can of diced tomatoes
sea salt and pepper
In a large stock pan heat olive oil on medium/high. Add in onion and carrot slices and saute approximately 10 minutes. Grate garlic in with the carrots and onions and add wine. Add shredded cabbage, stock, and tomatoes. Cut beets into strips, chunks, or slices and add to the pot. Bring to a boil, add balsamic vinegar, cover, and simmer for about 30-45 minutes until cabbage has reached desired tenderness and flavors have come together. Season to taste with sea salt and pepper, or additional seasonings of choice. You can serve the stew at this point or remove from heat and cool. If you are making it ahead place pan in the refrigerator until you are ready to serve, it can be made a couple of days ahead of time. Heat it up when ready to serve. Enjoy!