Borscht Armenian Beet Soup

Name: Borscht Armenian Beet Soup
Ingredients: 2 Beets; 1 Onion; 3 cloves Garlic; 1 head Cabbage; 2 Carrots; 2 stalks Celery; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Salt; 1/2 tsp Black pepper

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

880Calories

88 gProtein

65 gCarbs

38 gFat

12 gSugar

950 mgSalt

Ingredients

2 Beets
1 Onion
3 cloves Garlic
1 head Cabbage
2 Carrots
2 stalks Celery
1 tsp Cumin
1 tsp Paprika
1 tsp Salt
1/2 tsp Black pepper

Method

Wrap the beets in foil and roast them in a preheated oven at 425°F (220°C) until they're tender, about 45–50 minutes.
Peel the beets and chop them into small pieces, then set them aside to cool.
Chop the onion, garlic, cabbage, carrots, and celery into small pieces and sauté them in a large pot over medium heat until the vegetables are tender, about 15–20 minutes.
Add the cumin, paprika, salt, and pepper to the pot and cook, stirring constantly, for 1 minute.
Add the chopped beets and 4 cups of water to the pot, then bring the mixture to a boil over high heat, about 10–12 minutes.
Reduce the heat to low and simmer, covered, until the soup has reduced slightly and the flavors have melded together, about 10–15 minutes.