Cabbage Borscht Soup (Vegan)
  • 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
  1. Start by washing the lentils if used and soaking them till you prepare all the other veggies
  2. In a large soup pot (or Instant pot) sauté the onions and carrots until they are translucent.
  3. Add garlic
  4. After 1-2 minutes add tomato paste, bay leaf, and vegetable broth
  5. Now add the lentils, legumes if used, beets, cabbage, and potatoes
  6. Add water if needed to cover all the veggies.
  7. Cook for 30 minutes (Instant pot 10 minutes)
  8. Add the dill and seasoning
Recipe by Northern Homestead at