Cabbage Borscht Soup (Vegan)
Author: Anna @ Northern Homestead
- 3 medium-size onions diced
- 1-2 diced carrots
- 1 beetroot diced (fresh, from a jar or frozen)
- 1-2 cloves of garlic
- 1 tablespoon oil (Optional)
- about 8 cups homemade vegetable broth and water as needed (all vegetables need to be covered)
- ½ cup dry lentils or 1-pint jar whatever cooked legumes you like.
- 1 bay leaf
- 6 potatoes, diced small to medium size
- 1 pound cabbage, chopped
- 3-4 tbsp tomato paste, or 2 cup fresh tomatoes
- 1 bunch of dill
- Black and hot pepper to taste
- Miso paste, Brags liquid soy seasoning or salt to taste
- Start by washing the lentils if used and soaking them till you prepare all the other veggies
- In a large soup pot (or Instant pot) sauté the onions and carrots until they are translucent.
- Add garlic
- After 1-2 minutes add tomato paste, bay leaf, and vegetable broth
- Now add the lentils, legumes if used, beets, cabbage, and potatoes
- Add water if needed to cover all the veggies.
- Cook for 30 minutes (Instant pot 10 minutes)
- Add the dill and seasoning
Recipe by Northern Homestead at https://northernhomestead.com/cabbage-borscht-soup/
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