Four heads of red cabbage, two heads of savoy cabbage, a pile of beets, a bucketful of carrots and parsnips, leeks, onions .....all waiting for me to make into soup and freeze. In the midst of winter, I will be glad to take these savory delights out of the freezer.
|Red cabbage just planted in the garden last spring|
When I was looking for photos to post for this soup, I found myself dreamily cherishing the photos of the red cabbage plants when Tom had just planted them early last spring. Now as I look outdoors, not only are the garden bins empty, they are being covered with snow as it softly falls.
|Red cabbage, white and orange carrots and beets from the garden|
But I decided in the end that what I made is really not borscht, just a beet and red cabbage soup. I created it from a mixture of recipes I had seen on-line. When it was finished, I thought it needed a bit more acidic taste, so added some liquid from a jar of capers. I got this idea from one recipe that used a garnish of capers, but I thought that would look ugly and wouldn't be easily digested either, so I just added some liquid from the jar of capers. I liked that. The nutritional analysis is for this version. The addition of a bit of soft goat cheese as a garnish also gave it a nice tangy flavor.
|Beet and Red Cabbage soup with goat cheese|
For another portion of the soup, I put fresh dill in it and garnished it with a dollop of strained goat yogurt and a fresh dill sprig. For both versions, I ate it with teff muffins that I made that were yummy, gluten and dairy free, as well as very soft. The recipe is found at Gluten Free Shortcuts. I used almond milk rather than the coconut milk plus water suggested in that recipe.
But now...for the soup. Pzazz for sure!
|Beet and Red Cabbage Soup with Goat Yogurt and Dill sprig|
|Red cabbage, carrots, potatoes, beets, shallots and garlic|
- 2 Tablespoons coconut oil
1/2 Tablespoon chopped shallot
1 clove garlic, minced
1 lb. peeled beets, cut into 1/2" dice (about 2 cups)
1/2 cup chopped carrot
- 1/2 of a Yukon Gold potato,peeled and cubed
- 1/2 teaspoon caraway seeds
3 cups vegetable broth
(I used Pacific Organic Low Sodium Vegetable broth)
1/2 tsp sea salt
1/2 cup water
one small bay leaf
dash black pepper
1 1/2 cups shredded red cabbage
3/4 teaspoon honey
1 Tablespoon red wine vinegar
About 1 tsp capers liquid
|Peeled raw beets|
Heat the oil in a 4-quart saucepan over medium-low heat. Add the shallots and garlic and saute 1-2 minutes. Add the beets, potatoes, carrots, and caraway seeds. Cook for 5 minutes, stirring often with a wooden spoon.
|Sauteing shallots, garlic, beets, potatoes, carrots and caraway seed|
Stir in the vegetable broth, water, bay leaf, salt and pepper; lower the heat to low and simmer, covered, until the vegetables are tender - about 30-40 minutes. Remove the bay leaf and discard. Add the cabbage and cook until the cabbage is tender, about 10 minutes.
|Cabbage added to the broth and seasoning|
Add the honey and vinegar, and cook about 5 minutes more. Add the caper liquid. Puree and thin if necessary with more broth or water. Serve warm, or chill. Another potential garnish is goat cheese with scallions.
I gave one head of red cabbage to our son, Caleb, so I'm thinking how I will use the other two heads I have left in the fridge. Any ideas?
Nutrition per serving:
Servings per recipe: 4
Serving Size: Small 1 cup
Total Fat: 2 g
Cholesterol: 0 mg
Sodium: 424 mg
Total Carbs: 13 g
Dietary Fiber: 3 g
Protein: 2 g