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Red Cabbage Borsch

Some of you might be familiar with the classic Red Borsch. Its typically contains beets, potatoes, carrots, onions, and beef. This borsch has a delicious twist to it, I added cabbage to give a little bit of crunch to it. It's full of flavor, rich in color, and does not disappoint.

Prep time: 15 minutes Cook time: 25 minutes


  • 10 cups of water

  • 2 Tbsp “Better then bouillon” or 1 cups of chicken broth

  • 3 medium beets, grated

  • 5 beet leaves, chopped

  • 3 medium potatoes, sliced

  • 2 Tbsp vinegar

  • 2 Tbsp olive oil

  • 2 cups of cabbage, grated

  • 2 medium carrots, grated

  • 1/2 onion, sliced

  • 3 garlic cloves, minced

  • 1 tsp dry basil

  • 1 tsp dry parsley

  • 1 Tbsp dill

  • Salt and pepper to taste


  1. In a pot, bring 10 cups of water to a boil.

  2. In a medium skillet add 2 Tbsp of vinegar and 2 Tbsp olive oil and sauté minced garlic, onions, grated beets, and carrots for 5 minutes. Set aside.

  3. Once the water has come to a boil add 2 Tbsp “Better then bouillon” or 1 cup of chicken broth.

  4. Add the potatoes into the pot. Cook on high for 5 minutes.

  5. Transfer sautéed content into the pot.

  6. Add 2 cups of grated cabbage.

  7. Add 1 tsp dry basil, 1 tsp dry parsley, cut beet leaves, salt and pepper. Let the soup cook for 15 minutes.

  8. Add 1 Tbsp of dill to the soup. Serve with sour cream or mayo!

**Pssst... To open a printer friendly PDF version click here. Enjoy :)


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