🍽️Stew

Hearty Barashteh Beet & Cabbage Soup

Name: Hearty Barashteh Beet & Cabbage Soup
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Stew
Ingredients: Bone broth – 1 gallon; Onion – 5 kg, finely chopped; Cabbage – 5 kg, thinly sliced; Beetroot – 0.5 kg, peeled and grated or finely chopped; Beet juice – 3 cups; Tomato paste – 4 tablespoons; Garlic – 1 clove, minced; Green chili peppers – 2, finely chopped; Lemon juice – 1 tablespoon; Vinegar – 1 tablespoon; Sugar – 1 tablespoon; Salt – to taste; Sour cream – to taste, for serving

"Indulge in a vibrant, nutrient-dense masterpiece where slow-caramelized onions meet the earthy brilliance of ruby-red beets for the ultimate bowl of restorative comfort."

Prep:30 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

Bone broth – 1 gallon
Onion – 5 kg, finely chopped
Cabbage – 5 kg, thinly sliced
Beetroot – 0.5 kg, peeled and grated or finely chopped
Beet juice – 3 cups
Tomato paste – 4 tablespoons
Garlic – 1 clove, minced
Green chili peppers – 2, finely chopped
Lemon juice – 1 tablespoon
Vinegar – 1 tablespoon
Sugar – 1 tablespoon
Salt – to taste
Sour cream – to taste, for serving

🌱 Gluten-Free🌱 Paleo-Friendly🌱 High-Fiber🌱 Nut-Free⚡ Medium

❤️Health92%

😋Taste89%

🥳Joy85%

👨‍🍳Difficulty45/100

📜 The Story

This variation of Barashteh traces its lineage to the intersection of Eastern European borscht traditions and Central Asian vegetable stews. It emphasizes a Persian-style 'piaz dagh' base, using massive quantities of slow-sautéed onions to provide a deep, savory foundation that balances the earthy sweetness of the beets.

🧬 Flavor DNA

🍋Sour

7/10

🧂Salty

5/10

🌶️Spicy

3/10

🍯Sweet

6/10

🍄umami

8/10

☕Bitter

2/10

✨ Sensory Profile

"The soup presents a striking, deep-magenta hue that releases a comforting aroma of caramelized onions and earthy root vegetables. On the palate, the velvety texture of the long-simmered cabbage is punctuated by a bright, acidic spark from the lemon and vinegar, finished with the cool, lactic silkiness of sour cream."

Chef's Mastery

💡

The Secret

For the most vibrant color, add half of the beet juice at the beginning and the remaining half in the final three minutes of cooking to maintain that electric ruby glow.

⚠️

Avoid This

Rushing the onion sauté; the 15-minute gentle cook is essential to transform the 5kg of onions from pungent to a sweet, umami-rich flavor base.

❄️

Storage

This soup is even better on day two as the flavors meld; it keeps perfectly in the refrigerator for up to 5 days or can be frozen for 3 months.

Instructions

In a large heavy-bottomed pot, gently sauté the chopped onions in butter over medium heat for about 15 minutes, stirring frequently, until soft and lightly golden. This slow sauté builds the soup’s base flavor.

Add the grated beetroot and cabbage, then pour in the bone broth. Reduce the heat to low and simmer gently for about 15 minutes, allowing the vegetables to soften and release their sweetness.

Stir in the tomato paste, minced garlic, and chopped green chili peppers. Continue cooking for another 15–20 minutes, stirring occasionally, until the soup slightly thickens and the flavors fully meld.

Add the beet juice, lemon juice, sugar, and vinegar. Mix well and simmer for 2–3 minutes, tasting and adjusting the sweet-and-sour balance as needed.

Season with salt to taste. Serve hot, finished with a generous dollop of sour cream if desired.