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🍽️ Russian Cabbage Soup "Borschtsch" – smarter

296 kcal · 30 min · 4 servings

Ingredients

• 250 g beetroot (2 bulbs)
• 30 g dried porcini mushrooms (1 packet)
• 300 g potatoes (4 potatoes)
• 1 onion
• 1 carrot
• 1 parsley root
• 300 g small white cabbage (0.5 small white cabbage)
• 2 tbsp rapeseed oil
• 1 l classic vegetable broth
• pepper
• 250 g white beans (can; drained weight)
• 0.5 bunch flat-leaf parsley
• salt
• 80 g sour cream (4 tbsp)

Instructions

1. 1. Thoroughly wash the beets under running water.
2. 2. Place the beets in a pot and cover with cold water.
3. 3. Bring the water to a boil.
4. 4. Cook the beets covered at medium heat for about 40 minutes.
5. 5. Soak the porcini mushrooms in a small bowl with 200 milliliters of lukewarm water according to package instructions.
6. 6. Peel the potatoes and the onion.
7. 7. Wash the potatoes.
8. 8. Dice the potatoes and the onion finely.
9. 9. Wash the carrot and the parsley root.
10. 10. Clean and peel the carrot and the parsley root.
11. 11. Grate the carrot and the parsley root coarsely.
12. 12. Remove any unsightly outer leaves and the core from the white cabbage if necessary.
13. 13. Wash the white cabbage.
14. 14. Shake the white cabbage dry.
15. 15. Cut the white cabbage into thin strips.
16. 16. Heat the oil in a large pot.
17. 17. Sauté the onion cubes in it until translucent at medium heat.
18. 18. Add the potatoes and the white cabbage.
19. 19. Sauté the vegetables briefly while stirring.
20. 20. Pour in the broth.
21. 21. Let the soup boil for 5 minutes.
22. 22. Squeeze the porcini mushrooms lightly.
23. 23. Cut the porcini mushrooms into small pieces.
24. 24. Strain the soaking water through a fine sieve.
25. 25. Pour the strained soaking water to the vegetables.
26. 26. Add the grated vegetables and the mushrooms.
27. 27. Season the soup with pepper.
28. 28. Cook everything at medium heat for 8 to 10 minutes.
29. 29. Drain the cooked beets.
30. 30. Rinse the beets thoroughly under cold running water.
31. 31. Peel the skin of the beets with a small knife.
32. 32. Cut off the woody ends of the beets.
33. 33. Slice the beets first.
34. 34. Then cut the beet slices into thin strips.
35. 35. Add the beets to the pot.
36. 36. Cook everything at medium heat for another 5 minutes.
37. 37. Rinse the beans in a sieve with cold water.
38. 38. Continue rinsing the beans until the water is clear.
39. 39. Let the beans drain well.
40. 40. Wash the parsley.
41. 41. Shake the parsley dry.
42. 42. Pluck the parsley leaves.
43. 43. Chop the parsley leaves.
44. 44. Add the beans to the soup.
45. 45. Season the soup with salt and pepper to taste.
46. 46. Bring the soup to a boil again.
47. 47. Sprinkle the parsley over it.
48. 48. Add 1 tablespoon of sour cream to each serving.
49. 49. Serve the soup.

Nutrition per serving

• kcal: 296
• Protein: 13 g · Fett/Fat: 12 g · Carbs: 31 g