Warm up with this hearty, colorful stew! Packed with heart-healthy, anti-inflammatory ingredients, you'll love the flavors in this delicious soup. Vegan & GF.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Soup
Cuisine: Russian
Serves: 4-6
Ingredients
¾ cup Yukon gold potatoes, cubed
1½ cups cabbage, chopped
2½ cups veggie broth, low sodium
½ yellow onion, chopped
1 tsp. minced garlic
½ red bell pepper, chopped
½ cup golden beet or carrot, grated
¾ cup purple beet, grated
1 14.5-oz can diced tomatoes
1 Tbs. tomato paste
½ tsp. fennel seeds
½ tsp. ground cumin
½ tsp. paprika
½ tsp. onion granules
1 13.5-oz can butter beans, drained and rinsed
2 tsp. red wine vinegar
Pinch salt
Black pepper to taste
To Serve:
Fresh herbs
Vegan plain yogurt
Crusty bread
Instructions
Combine the potatoes, cabbage, and broth in a large soup pot over medium heat. Bring to a boil, then reduce to simmer while you prepare the other veggies.
Add the grated beets, diced tomatoes, tomato paste, and seasonings; stir, and cook 2-3 more mins.
Carefully pour the contents of the beet mixture into the potato and cabbage pot. Add the butter beans, vinegar, a pinch of salt, and black pepper. Taste for seasoning, and allow to simmer about 10 mins.
Serve with fresh herbs, vegan yogurt, and crusty bread, if desired.
Enjoy!
Notes
Keeps well in the fridge up to 1 week.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2024/01/12/vegan-borscht/