Cabbage Borscht Mennonite Soup
Cabbage Borscht Mennonite Soup is a hearty, vegetable-packed dish with a comforting homemade flavour. Tender cabbage combines with potatoes, carrots, celery, and tomatoes for a satisfying texture. Garlic, onions, and dill create a fragrant and flavourful broth .This easy soup uses everyday ingredients and straightforward cooking techniques. It can be made vegetarian or enriched with beef for a heartier meal. Serve it hot with fresh bread or sour cream for a traditional-style family dinner.
Ingredients
For the soup
- ½ medium green cabbage, thinly sliced
- 3 medium potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz / 411 g) diced tomatoes
- 6 cups vegetable broth or beef broth
- 2 tablespoons butter or olive oil
- ½ teaspoon black pepper
- 1 teaspoon sugar, optional
- 1 tablespoon white vinegar, optional
- 2 tablespoons fresh dill, chopped
- 1 bay leaf
For serving
- Sour cream, optional
- Fresh dill or parsley
- Crusty bread or homemade buns
Instructions
Prepare the vegetables
- Wash and prepare the cabbage, potatoes, carrots, celery, onion, and garlic. Cut the vegetables into reasonably even pieces so they cook at a similar rate.
Sauté the aromatics
- Heat the butter or olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another 30 seconds.
Add cabbage and potatoes
- Stir in the sliced cabbage and diced potatoes. Cook for 2–3 minutes, allowing the vegetables to absorb the flavors of the sautéed aromatics.
Add broth and tomatoes
- Pour in the vegetable or beef broth and add the diced tomatoes and bay leaf. Stir well, then season with salt and black pepper.
Simmer until tender
- Bring the soup to a boil, then reduce the heat to low. Cover partially and simmer for 25–35 minutes, or until the cabbage and potatoes are tender.
Serve hot
- Taste and adjust the seasoning. Ladle the soup into bowls and garnish with fresh dill, parsley, or a spoonful of sour cream. Serve with warm bread or homemade buns.
Notes
- Choose fresh cabbage: Firm green cabbage gives the soup a pleasant texture and mild sweetness.
- Cut vegetables evenly: Uniform pieces help everything cook consistently.
- Use good-quality broth: Homemade stock or a flavorful low-sodium broth adds depth.
- Adjust the acidity: Vinegar brightens the flavor, but start with a small amount.
- Add dill near the end: Fresh dill retains more of its delicate aroma when added shortly before serving.
- Control the texture: Simmer until the potatoes are tender without letting them completely fall apart
- Make it heartier: Add cooked beef or browned ground beef if desired.
- Allow flavors to develop: The soup often tastes even better after resting and reheating the next day.