Beet and cabbage borscht with grilled ciabatta

Beet and cabbage borscht with grilled ciabatta

Vegetarian, Soy-Free

2 Servings, 540 Calories/Serving

30 Minutes

To save on cooking time, we made our borscht with Love Beets, a tasty prepackaged brand we, well, love. This classic Eastern European soup is hearty and satisfying served hot or cold.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ½ pound leeks
  • 1-2 garlic cloves
  • 1 carrot
  • ½ pound parsnips
  • 7 ounces savoy cabbage
  • Fresh dill
  • ½ teaspoon Hungarian paprika
  • One 8.8-ounce package roasted Love Beets
  • 1 teaspoon red-wine vinegar
  • 1 ciabatta roll
  • ½ cup Greek yogurt

Nutrition per serving

Calories: 540, Protein: 18 g, Fiber: 14 g, Total Fat: 18 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 3.5 g, Cholesterol: 5 mg, Sodium: 650 mg, Carbohydrates: 82 g, Added Sugar: 0 g.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

  • Trim the root ends of the leeks, cut in half lengthwise, and then into ¼-inch-thick half- moon slices. Soak in a bowl of cold water, allowing any dirt to settle at the bottom, and then skim the leeks from the surface, leaving any grit behind.
  • Finely chop the garlic.
  • Scrub the carrot, trim the top, cut in half lengthwise and then into ¼-inch-thick diagonal slices.
  • Scrub the parsnips, trim the tops, cut in half lengthwise and then into thin half-moon slices.
  • Remove the core from the cabbage and coarsely chop the leaves.
  • Pick the dill leaves from their stems and coarsely chop the leaves. Discard the stems.


Make the borscht

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the leeks, season with salt, and cook until softened, 4 to 5 minutes. Add the garlic, parsnips, cabbage, carrots, and paprika, and stir to combine. Cover and cook until tender, 8 to 10 minutes. While the vegetables cook, prepare the beets.
  • Remove the beets from the bag, transfer the juice to the pot with the vegetables. Cut the beets in half and then into 1/4 -inch-thick half-moon slices.
Add the beets and 2 ½ cups water to the pot and bring to a boil. Cover, reduce to a simmer, and cook until all the vegetables are tender and beets are heated through, 8 to 10 minutes. Season generously with salt and pepper. Remove from the heat and stir in the vinegar and dill. While the borscht cooks, prepare the ciabatta.


Heat the ciabatta

  • Cut the ciabatta in half and drizzle each piece with olive oil.
In a dry pan over medium heat cut-side down (or in a toaster oven cut-side up) warm the ciabatta until lightly toasted, 1 to 2 minutes.



Transfer the borscht to individual bowls. Garnish with the yogurt and serve with the toasted ciabatta on the side.

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