Cabbage Borscht Soup (Vegan)
Author: Anna @ Northern Homestead
- 3 small to medium-sized onions
- 1-2 diced carrots
- 1 beetroot diced
- 1-2 cloves of garlic
- 1 tablespoon oil (Optional)
- 1 bay leaf
- 6 potatoes, diced small to medium size
- 1 pound white cabbage, chopped
- 3-4 tbsp tomato paste, or 2 cup fresh tomatoes
- about 8 cups of homemade vegetable broth and water as needed (all vegetables need to be covered)
- 1-pint jar of kidney or pinto beans
- 1 bunch of dill
- Black and hot pepper to taste
- Miso paste, Brags, liquid soy seasoning, or salt to taste
- Wash, peel, dice, and chop all the vegetables. Some prefer the veggies cut small, and some coarse. You choose.
- In a large soup pot (or Instant pot) sauté the onions and carrots on medium heat until they are translucent.
- Add garlic
- After 1-2 minutes, add tomato paste, bay leaf, and vegetable broth
- Now add the beets, cabbage, and potatoes
- Add water if needed to cover all the veggies.
- Bring to a boil.
- Cook on low heat for 30 minutes (Instant Pot 10 minutes)
- Add the can of beans and bring back to a boil.
- Add dill and seasoning
Recipe by Northern Homestead at https://northernhomestead.com/cabbage-borscht-soup/
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