Adapted from my families’ traditional Ukrainian and Belarussian recipes – but modified to include vegetarian and vegan options!
- Beef, chicken, or vegan/vegetarian stock (about 3 quarts or 3 Liters)
- 1/2 head of cabbage
- 1 large onion
- 3 large beets
- 2-3 carrots
- 3-4 large potatoes
- 6 oz canned tomato paste
- 2 Tbs olive oil
- large pot
- medium skillet
- bay leaves, to taste
- whole black pepper, to taste
- garlic, to taste
- clove, to taste
- sea salt or Himalayan salt, to taste
- optional garnishes: [vegan] sour cream, freshly chopped dill and/or parsley and/or scallions, sliced cooked egg, and rye bread – for serving
- Gather all materials
- Wash, peel and chop vegetables as follows
- Beets and carrots into thin slices
- Onion, chopped
- Potatoes – diced into small pieces
- Cabbage – shredded uniformly with a knife or mandoline (affiliate link)
- Bring your broth of choice to a boil in a large pot, then stir in the cabbage and bring to boil again. Then reduce to simmer.
- In the meantime, sauté the onion, beets and carrots in a skillet with a couple tablespoons of olive oil.
- Transfer this mixture, along with potatoes and tomato paste, to the stock pot.
- Bring to a boil again, and then reduce to simmer.
- Peel 3 (or more!) cloves of garlic, crush them on a tabletop, and let it sit for a minute.
- Stir in additional condiments – bay leaves, black pepper, salt, cloves (start with a couple if you’re not familiar with the taste!) and the freshly crushed garlic.
- Let simmer for 5 minutes, then stir and turn off heat.
- Serve with a dollop of sour cream (or vegan alternative), and chopped fresh dill/parsley/scallions as garnish. Also goes really well with a slice of rye bread, rubbed with fresh garlic and butter (or plant-based alternative). Some people also love to serve with a couple of slices of a cooked egg. Enjoy!
- Keeps in the fridge for 6 days, and in the freezer for 3 months.
Let me know how this turns out for you and which substitutions you used, if any!