I’ll admit, when I first thought about canning my own borscht, I wondered if I was biting off more than I could chew. But here’s the thing—this hearty cabbage version isn’t just another soup recipe that’ll sit forgotten in your collection. It’s the kind of dish that transforms your pantry into a treasure trove of comfort food, ready whenever you need something soul-warming. And honestly, the process might surprise you with how manageable it actually is.
Why you’ll love this dish
This cabbage borscht will become your go-to comfort soup because it packs incredible flavor into every spoonful while being ridiculously simple to make.
I’m talking about that perfect balance of tangy tomatoes, sweet cabbage, and savory beef bouillon that’ll warm you from the inside out.
What’s not to love about a recipe that practically cooks itself? You just dump everything in one pot, let it bubble away, then jar it up for months of cozy meals ahead.
It’s like having your own personal soup fairy, except you’re the fairy and your pantry’s the magic kingdom.
Ingredients
Getting this cabbage borscht on your table starts with gathering just ten simple ingredients that you can probably find at any grocery store. Nothing fancy here, no hunting down obscure spices or making three trips to different specialty shops.
This is the kind of recipe that works with what’s available, which is exactly why it’s been filling bellies and warming hearts for generations.
- 5 lbs tomatoes
- 8 cups coarsely shredded cabbage
- 6 cups water
- 2 cups chopped onions
- 1 cup chopped apple
- 2 tablespoons instant beef bouillon
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/8 teaspoon pepper
The beauty of this ingredient list lies in its flexibility and forgiving nature. Those tomatoes don’t need to be picture-perfect heirlooms, regular old grocery store tomatoes work just fine, though you’ll want to remove the stem ends and cores for the best texture.
The apple might seem like an odd addition, but trust the process – it adds a subtle sweetness that balances the acidity without making things taste like dessert. When it comes to the cabbage, coarsely shredded is key because you want some texture in your final soup, not mushy bits that disappear into nothing.
And here’s a little secret: if you can’t find instant beef bouillon, those little bouillon cubes work too, just crush them up first.
Directions
Making this cabbage borscht is honestly one of those recipes where the hardest part might just be washing all those tomatoes. Start by dealing with your 5 lbs tomatoes – wash them, peel them if you’re feeling fancy (though honestly, who’s time for that), and remove the stem ends and cores before quartering them.
Here’s where you can be a bit of a perfectionist if you want: use a small spoon to scrape out those excess seeds, though I’ll be the first to admit that sometimes I skip this step when I’m feeling lazy, and the world doesn’t end.
Once your tomatoes are prepped, grab your biggest 4 to 6 quart kettle or Dutch oven because things are about to get real. Toss in those quartered tomatoes along with your 8 cups coarsely shredded cabbage, 6 cups water, 2 cups chopped onions, 1 cup chopped apple, 2 tablespoons instant beef bouillon, 2 tablespoons sugar, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/8 teaspoon pepper.
Yes, that’s everything all at once – sometimes cooking really is that straightforward. Bring this beautiful mess to a boil, then let it bubble away uncovered for 5 minutes while your kitchen starts smelling like comfort food heaven.
If you’re planning to can this soup for later, ladle the hot mixture into hot jars with about 1/2 inch of headspace, adjust those lids, and process in your canner at 10 pounds pressure for 45 minutes if you’re using pints or 55 minutes for quarts.
But honestly, if you’re like me and just want to eat this right now, you can absolutely skip the canning part and dive straight into a bowl of this warming, tangy goodness that somehow manages to taste like it’s been simmering all day when it really only took about 15 minutes of actual work. For serious home cooks who make large batches regularly, investing in a professional stock pot set can make preparing big-batch recipes like this even more efficient.
Substitutions and Variations
While I absolutely love this recipe exactly as written, I’m also the type of person who can’t help but tinker with perfectly good things, and honestly, cabbage borscht is pretty forgiving when it comes to swaps and tweaks.
You can easily swap red cabbage for green, or throw in some shredded carrots for extra sweetness.
Don’t have fresh tomatoes? Canned works fine.
Want more tang? Add extra lemon juice or a splash of vinegar.
Some folks like tossing in dill or bay leaves for deeper flavor.
Really, this soup practically begs for experimentation.
Additional Things to Serve With This Dish
Now that you’ve got your perfect bowl of cabbage borscht ready to go, you’ll want something substantial to round out the meal because, let’s be honest, soup alone rarely satisfies anyone over the age of ten.
I always reach for crusty sourdough bread or thick pumpernickel slices. Sour cream dolloped on top? Essential. Hard-boiled eggs sliced in half make it heartier, while fresh dill adds that authentic Eastern European touch.
For something more filling, I’ll serve pierogi alongside or even leftover roasted chicken. The goal is creating a complete, satisfying meal that’ll keep everyone happy.
Final Thought
Once you’ve mastered this homemade cabbage borscht, you’ll have a recipe that’s practically bulletproof—the kind that saves dinner when you’re staring into an empty fridge, wondering how you’re going to feed people actual food. I’m telling you, this soup is pure magic in a jar. It’s hearty enough to satisfy the hungriest teenager, sophisticated enough for company, and forgiving enough that even if you mess up the measurements slightly, it’ll still taste incredible. Plus, you’ll feel ridiculously accomplished having rows of ruby-red jars lined up in your pantry like little soldiers.
