Beet, Cabbage and Mushroom Soup

Beet, Cabbage and Mushroom Soup
  • 8 servings
  • 0:25 Preparation
  • 0:40 Cooking
  • 1:05 Total Time


Add all
  • 3 Tbsp.
    (45 mL)


  • 1

    large Quebec onion, finely sliced

  • 4

    large beets, peeled and diced

  • 3

    large carrots, peeled and diced

  • 0.500

    cabbage, cubed

  • 8 oz
    (227 g)

    Quebec mushrooms, thinly sliced

  • 6 cups
    (1 1/2 L)

    chicken broth

  • 2

    of fresh thyme

  • To taste salt and freshly ground pepper

  • 1

    lemon, washed and pricked many times with a fork

  • Garnish

  • 1/2 cup
    (125 mL)

    sour cream

  • 1/4 cup
    (60 mL)

    coarsely chopped fresh chives

  • croutons to taste


Melt butter in a large pot, add onions, beets and carrots, cover and cook over low heat for 25 minutes, stirring from time to time.

Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes.

Remove lemon.

Ladle into soup bowls, garnish with sour cream and chives and serve with croutons.

Recipe of

Photography: Benoit Levac, Levac photo

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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