Vegetarian Borsch Soup

Name: Vegetarian Borsch Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 8 cups water; 6 cups cabbage, shredded; 1 medium carrot, grated; 1 cup onion, finely diced; 2 cups potatoes, diced; 1 sweet red pepper, diced; 1 medium beet, grated; 1/4 cup ketchup; 1 tablespoon canola oil or 1 tablespoon olive oil; 1 tablespoon parsley; 1/2 teaspoon dill; 1 teaspoon garlic, finely minced; 1 1/2 cups cooked beans, any kind; 1 bay leaf; 2 1/2 teaspoons salt (or to taste); 2 teaspoons chicken-flavored vegetarian seasoning (I use Mckays vegan chicken style seasoning) (optional)

(2)

Recipe by Enjolinfam

A tradditional Ukrainian soup that's also popular in other Eastern European countries. This vegetarian version came from a cooking show "From Russia with Love" by the Micheff Sisters. Serve hot with some fresh whole wheat or rye bread.

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

8

cups water
6

cups cabbage, shredded
1

medium carrot, grated
1

cup onion, finely diced
2

cups potatoes, diced
1

sweet red pepper, diced
1

medium beet, grated
¹⁄₄

cup ketchup
1

tablespoon canola oil or 1 tablespoon olive oil
1

tablespoon parsley
¹⁄₂

teaspoon dill
1

teaspoon garlic, finely minced
1 ¹⁄₂

cups cooked beans, any kind
1

bay leaf
2 ¹⁄₂

teaspoons salt (or to taste)
2

teaspoons chicken-flavored vegetarian seasoning (I use Mckays vegan chicken style seasoning) (optional)

DIRECTIONS

Place cabbage and water into a large soup pot. Bring to a boil and cook for 5 - 7 minutes.
Add diced potatoes and cook another ten minutes or until potatoes are tender.
Sauté onion, garlic, carrots, beets and red pepper in oil for 2 - 3 minutes, then add 3 tablespoons water, ketchup, dill, parsley and beans.
Simmer for five minutes, then add to the cabbage and potatoes. Add bay leaf and salt to taste.

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