Aviva Romm’s Cabbage and Beet Borscht Soup

This borscht soup is a great postpartum meal, as it is packed with nourishing vegetables and warming spices. The beets provide fiber, vitamins, and minerals, while the cabbage and carrots add additional nutrients and flavor. The ginger, garlic, cumin, and coriander add warming and immune-boosting properties, while the apple cider vinegar adds a bright tangy flavor. Plus, the soup can be easily reheated and enjoyed throughout the week, making it a convenient and nourishing meal for new mothers.

Ingredients:

4 cups vegetable stock

1 cup diced beets (about 1 medium-sized beet, peeled)

1 large carrot, peeled and thinly sliced

1 stalk celery, sliced

3 cups chopped red cabbage

1 cup tomato puree

1 Tbsp apple cider vinegar

1 Tbsp honey

1/4 tsp chopped fresh dill

1 tsp grated fresh ginger

2 cloves garlic, minced

1/2 tsp ground cumin

1/2 tsp ground coriander

Salt and black pepper to taste

Optional toppings: diced fresh tomatoes, sour cream or Greek yogurt, additional fresh dill

Method:

In a large pot, heat the vegetable stock over medium-high heat until it comes to a boil. Add the diced beets, carrot, celery, and red cabbage to the pot and stir to combine.

Reduce the heat to medium-low and let the soup simmer for about 30-40 minutes, or until the vegetables are tender.

In a small bowl, whisk together the apple cider vinegar, honey, dill, ginger, garlic, cumin, and coriander. Add this mixture to the soup and stir to combine.

Season the soup with salt and black pepper to taste.

Serve the soup hot, garnished with diced fresh tomatoes, a dollop of sour cream or Greek yogurt, and additional fresh dill if desired.