Red Cabbage and Beet Borscht

A bowl of this jewel-toned soup packs in five different vegetables for an ultra-healthy meal.

Ingredients

• ¼ cup olive oil

• ½ teaspoon caraway seeds

• 1 large yellow onion, chopped

• 4 medium beets, peeled and diced

• 1 small head red cabbage, cut into ½-inch pieces

• 2 carrots, finely chopped

• 2 parsnips, finely chopped

• 2 tablespoons apple cider vinegar, divided

• 6 cups low-sodium beef broth

• 1 ½ teaspoons kosher salt

• ¼ teaspoon freshly ground black pepper

• Sour cream and fresh dill, for serving

• Buttered rye bread, for serving

Directions

1. Heat oil in a large pot or Dutch oven over medium-high. Add caraway seeds and cook, stirring often, until they sizzle and pop, about 1 minute. Add onion; cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Add beets, cabbage, carrots, parsnips, and 1 tablespoon vinegar. Cook, stirring occasionally, until vegetables begin to soften, about 12 minutes.

2. Add broth, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until beets are tender, about 20 minutes. Stir in remaining 1 tablespoon vinegar. Top each serving with a dollop of sour cream and dill. Serve with buttered rye bread.