Vegetarian cabbage soup with spinach
6 servings
60 minutes
Vegetarian borscht with spinach is a light and aromatic dish of Russian cuisine, infused with the richness of fresh vegetables and spices. It originates from traditional borscht recipes that have been prepared in Russian homes for centuries. Instead of meat, juicy vegetables are used: cabbage adds softness to the soup, carrots provide a slight sweetness, and spinach adds freshness and a delicate aroma. Spices like allspice and paprika enrich the flavor, while bell pepper adds bright notes. This borscht is perfect for those seeking a balanced and nutritious dish. Served hot, it fills you with coziness and warmth, especially on cool days. It is easily digestible and offers vitality thanks to vitamins and beneficial substances. Enjoy it with rye bread or fresh herbs!
1
Pour water into the pot and put it on the fire. While the water heats up, we peel the potatoes, carrots, and onions.
- Potato: 4 pieces
- Carrot: 1 piece
- Onion: 1 head
2
We cut the potatoes into cubes and put them in the pot when the water boils.
- Potato: 4 pieces
3
We add salt and fragrant pepper to the water. We cover the pot with a lid.
- Salt: to taste
- Allspice peas: 3 pieces
4
While the potatoes for the vegetarian soup are boiling, we prepare the base.
5
We grate the carrot, chop the onion. We finely chop the tomatoes. We shred the cabbage into strips. We pour vegetable oil into the pan, add the onion and sauté for a couple of minutes.
- Onion: 1 head
- Carrot: 1 piece
- Tomatoes: 2 pieces
- White cabbage: 150 g
- Vegetable oil: 3 tablespoons
6
Then we add carrots, tomatoes, and cabbage. We sprinkle all this vegetable abundance with paprika and cumin, mix it, and simmer covered on medium heat for 5 minutes.
- Ground paprika: 1 teaspoon
7
We clean the sweet blogger pepper from seeds and cut it into small cubes.
- Sweet pepper: 1 piece
8
We add sweet pepper and spinach to the pot with potatoes. My spinach is chopped. If you have fresh spinach leaves or frozen ones that are not chopped, you need to chop them finely.
- Sweet pepper: 1 piece
- Frozen spinach: 100 g
9
We add sautéed vegetables to the soup.
- White cabbage: 150 g
10
Cover the vegetarian soup with a lid and cook on medium heat for another 5 minutes. Serve hot.