Beet Cabbage Soup
- Number of Servings: 4
Ingredients
1. Warm olive oil in med-large pot; add onions and sauté 10 mins until soft and just starting
to brown.
2. Add cabbage and sauté 5 mins until soft and wilted.
3. Add tomatoes, beets, carrots, potatoes, beans, vegetable stock and bay leaf.
4. Cover and bring to a boil, then reduce heat to simmer, partially covered for 15 mins. or
until potatoes are tender.
5. Add beet greens (or other greens), mirin, salt and pepper and cook 5 mins.
6. Taste test! Adjust salt, pepper & add lemon juice if desired.
7. Serve hot or cold with dollop of dill sour cream
(see recipe below for Vegan Dill Tofu Sour Cream)
Number of Servings: 4
Recipe submitted by SparkPeople user MERCYTHOMPSON.
Beet-Cabbage Vegan Soup(Borscht – very good hot or cold)2 Tbl olive oil2 med onions, diced (2 cups)2 cups shredded cabbage (1/4 head)1 14.5 oz can chopped tomatoes (or fresh tomatoes)3 medium beets, peeled and diced (1/2 lb.)1 medium carrot, cut into thin half-moons (1/2 cup)1 medium potato cubed (1 cup or ˝ lb.)1 ˝ cups cooked northern beans or white kidney beans (or 1 15-oz can)6 cups vegetable stock (or substitute water & some konbu (Japan dried kelp) for flavor)1 bay leaf2 cups chopped beet greens, or Swiss chard, or any other leafy greens2 Tbl mirin or sherry (I like the good brand with no corn syrup)salt to tastefresh ground pepper to taste1 Tbl fresh lemon juice (optional)
1. Warm olive oil in med-large pot; add onions and sauté 10 mins until soft and just starting
to brown.
2. Add cabbage and sauté 5 mins until soft and wilted.
3. Add tomatoes, beets, carrots, potatoes, beans, vegetable stock and bay leaf.
4. Cover and bring to a boil, then reduce heat to simmer, partially covered for 15 mins. or
until potatoes are tender.
5. Add beet greens (or other greens), mirin, salt and pepper and cook 5 mins.
6. Taste test! Adjust salt, pepper & add lemon juice if desired.
7. Serve hot or cold with dollop of dill sour cream
(see recipe below for Vegan Dill Tofu Sour Cream)
Number of Servings: 4
Recipe submitted by SparkPeople user MERCYTHOMPSON.
Nutritional Info Amount Per Serving
- Calories: 353.2
- Total Fat: 8.2 g
- Cholesterol: 7.5 mg
- Sodium: 1,719.4 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 11.7 g
- Protein: 14.7 g
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