Beet Cabbage Soup

Beet-Cabbage Vegan Soup
(Borscht – very good hot or cold)
2 Tbl olive oil
2 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 ½ lb.)
1 ½ 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 leaf
2 cups chopped beet greens, or Swiss chard, or any other leafy greens
2 Tbl mirin or sherry (I like the good brand with no corn syrup)
salt to taste
fresh ground pepper to taste
1 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.