Borscht with Mushrooms and Cabbage

A vibrant Eastern European beet soup enriched with earthy mushrooms, fresh cabbage, and aromatic herbs. This variation of the classic borscht provides a plant-forward source of antioxidants, fiber, and immune-supportive nutrients.

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Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6

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Ingredients

• 2 tablespoons olive oil or cold-pressed sunflower oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, grated
• 1 large beet, peeled and grated
• 1 medium potato, peeled and diced
• 1 ½ cups shredded green cabbage
• 1 cup mushrooms (cremini or white button), sliced
• 1 tablespoon tomato paste
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste
• Fresh dill and a dollop of unsweetened Greek yogurt or cashew cream (optional, for serving)

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Instructions

1. Sauté aromatics: Heat oil in a large pot over medium heat. Add onion and garlic. Cook until translucent, about 5 minutes.
2. Add root vegetables: Stir in carrots, beet, and potato. Cook for 5–7 minutes, stirring occasionally.
3. Deglaze and flavor: Add tomato paste and cook for 2 minutes to concentrate the flavor. Pour in the vinegar to deglaze the pan.
4. Simmer the broth: Add mushrooms, cabbage, bay leaf, and broth. Bring to a boil, then reduce to a gentle simmer for 30–35 minutes, or until all vegetables are tender.
5. Season and finish: Remove bay leaf, add salt and pepper to taste, and adjust acidity with more vinegar if needed.
6. Serve: Ladle into bowls and garnish with fresh dill and a spoonful of yogurt or plant-based cream if desired.

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Estimated Nutritional Value (Per Serving)

Nutrient	Approximate Amount
Calories	130 kcal
Protein	3 g
Fat	5 g
Carbohydrates	18 g
Fiber	5 g
Vitamin C	~45% DV
Folate	~35% DV
Potassium	~15% DV

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Evidence-Based Health Benefits

1. Anti-inflammatory and antioxidant properties
Beets are rich in betalains and nitrates, which have been shown to support blood pressure regulation and reduce oxidative stress.
Source: Clifford et al., Nutrients, 2015.

2. Supports digestive and immune health
Cabbage and garlic provide prebiotic fiber and sulfur compounds that support gut microbiota and immune response.
Source: National Institutes of Health (NIH), Office of Dietary Supplements.

3. Promotes liver detoxification
Cruciferous vegetables like cabbage and compounds in beets may stimulate liver detox enzymes and protect hepatic cells.
Source: Glade MJ, Nutrition Journal, 2010.

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Cooking Tips

• Roast the beet before grating for a deeper flavor profile.
• Use fermented beet kvass or sauerkraut juice for a probiotic-rich twist.
• To enhance umami, add a splash of tamari or a few dried porcini mushrooms during simmering.
• Let the soup rest overnight to deepen the flavor before reheating.