Ingredients for Beet Cabbage Soup Punajuurikaalikeitta
- 4 cups beef stock
- 4 cups shredded green cabbage
- 1 cup diced cooked beetroots (about 2 medium)
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 tablespoon sour cream
- a squeeze of fresh lemon juice
- 1/4 teaspoon salt (optional)
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How to Make Beet Cabbage Soup Punajuurikaalikeitta
- Heat 4 cups of vegetable broth (or chicken broth) in a large pot over medium-high heat.
- Add 4 cups shredded green cabbage, 1 cup diced cooked beets (about 2 medium), 1 teaspoon caraway seeds, and 1/2 teaspoon black pepper to the boiling broth.
- Reduce heat to low, cover the pot, and simmer for 15 minutes, or until the cabbage is tender.
- Before serving, taste and adjust seasoning as needed. Add salt to taste if desired.
- Ladle the soup into bowls. Top each serving with a dollop of sour cream (about 1 tablespoon) and a squeeze of fresh lemon juice.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
12g
Fat
5g
Carbs
1g
