Beet Cabbage Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Beet Cabbage Soup calories by ingredient

Number of Servings: 4


    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 ˝ 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 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.