Ingredients
Soup
- 1 onion, quartered
- 1 clove garlic
- 30 g olive oil
- 300 g Beetroot, peeled and chopped into chunks
- 100 g carrot, peeled and chopped into chunks
- 200 g cabbage, chopped into chunks
- 1 medium potato, diced (approx 150g)
- 200 g diced tomatoes, tinned or fresh
- 800 g water
- 2 tablespoons TM vegetable stock concentrate
- 200 g Cannellini Beans, drained and rinsed
- 1 teaspoon dried dill or 2 tablespoons fresh dill
- 1 teaspoon vinegar
- cracked black pepper, to taste
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I'm cooking this todayRecipe's preparation
Place onion and garlic in TM bowl and chop 3 seconds/ Speed 7
Add oil and saute 3 minutes / 100C/ Speed 1
Place beetroot, carrot and cabbage in TM bowl and chop 4-5 seconds /Speed 5
Add potatoes, tomatoes, water and vegetable stock concentrate. Cook 15 minutes on 100C/
"Counter-clockwise operation" / Speed 1Add the beans, dill, vinegar and pepper. Cook 5 minutes on 100C/
"Counter-clockwise operation" / Speed 1Serve warm in bowls with a dollop of fresh or sour cream.
Method
Tip
If soup is too thick you can add extra water
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Swap the cabbage for stems and leaves of the beetroot. You'll never go back to cabbage.
I have Russian background and really enjoyed this.
I replaced the cabbage with sauerkraut and omitted the vinegar. That's what my mum does.
Very healthy and so easy to make.
My non Russian partner wasn't keen but my toddler enjoyed it.
I steamed my beetroot beforehand in small pieces. I would probably cook the soup a little longer next time.
Very tasty. I felt super healthy on the inside after eating this. Hehe.
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Superb flavour. Should have looked at previous comments as the beetroot was still raw. So I would cook longer in the section with the beets, cabbage and carrot. Lovely, lovely flavour made with the ingredients specified. Thank you, this is a repeat soup.
GrandmaB
Are you supposed to blitz it up or leave it a bit chunky?
What a beautiful soup. My husband who has been brought up the traditional Borsche said that it is one of the better ones he has had... Yum yum yum!!
I cook it all the time - absolutely love it. The only thing I do differently is instead of adding vinegar which is apparently an absolute no-no in traditional cooking of this soup (according to my babushka -grandma in Russian) I add a grated green apple at the end ( which can be grated and put aside prior to starting this recipe).
I didn't have the right amounts of many of the veggies but I just substituted with others & it went really well. Green beans instead of cannellini, extra carrot instead of cabbage & I didn't have any potato. The beets turn everything a lovely red colour so it looked fantastic. Mine took much longer to cook than the time listed. Maybe because my beets were straight from the garden? Instead of the 200g of tomatoes I added 200g of a tomato soup base (onions tomato vinegar honey) that I had in the freezer. The soup tasted even better the next day. Thanks for the recipe. I'll make this again!
Made this for my husband who is of Russian heritage. He loved it and said it was just like his mother used to make. He had 2 bowls for dinner and another serving for breakfast.
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