Beetroot Cabbage Soup (Punajuuri-kaalikeitto)
recipe

A hearty and vibrant soup made with beetroot and cabbage, perfect for a comforting meal.
Preparation Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- ½ small cabbage
- 3-4 medium beetroots
- 1 large onion
- 2-3 cloves of garlic
- 1 liter vegetable broth
- 1 tablespoon cumin seeds
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 2 tablespoons oil for sautéing
- Oat sour cream for serving
- Fresh dill for garnish
- Rye bread for serving
Instructions:
1. Peel and dice the beetroots into small cubes. Slice the cabbage and finely chop the onion and garlic.
2. Heat the oil in a large pot and add the onion and garlic. Sauté until soft.
3. Add the diced beetroots and cabbage to the pot. Sauté for a few minutes.
4. Pour in the vegetable broth and add the cumin seeds. Bring to a boil and let simmer on low heat for about 20-30 minutes, until the beetroots are tender.
5. Season the soup with red wine vinegar, salt, and pepper. Stir well.
6. Serve the soup hot with oat sour cream, fresh dill, and rye bread on the side.
Nutritional Information (per serving):
- Calories: 180
- Protein: 4g
- Carbohydrates: 30g
- Fat: 6g
- Fiber: 8g
- Sodium: 400mg

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