Beet and Cabbage Soup with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A deeply comforting soup featuring earthy beets, cabbage, and a smoky paprika base, simmered to mellow flavors. This Eastern European-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs Beets, Cabbage, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium Beets
• 2 cups Cabbage
• 1 medium Carrots
• 1 medium Onion
• 3 cloves Garlic
• 4 cups Vegetable broth
• 1 tsp Smoked paprika
• 1 tbsp Apple cider vinegar
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Fresh dill

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 2 medium peeled and diced beets, 2 cups finely chopped cabbage, and 1 medium diced carrot to the pot. Stir well and cook for 5 minutes.
3. Step 3: Pour in 4 cups vegetable broth, 1 tsp smoked paprika, 1 tbsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low.
4. Step 4: Cover and simmer for 30 minutes until beets are tender.
5. Step 5: Stir in 1 tbsp chopped fresh dill and serve hot.