DifficultyIntermediate

I’ve always been a huge fan of beets even as a girl. This soup is not only delicious, but it’s so hearty–you won’t miss the meat one bit!

Yields6 Servings
Prep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

Conversion Chart

 2 Large yellow onions
 3 Large beets, peeled and chopped
 3 Yukon Gold ( yellow) potatoes, chopped
 2 Large carrots, peeled and chopped
 4 cups Sliced green cabbage( about 1/2 a large head)
 1 cup Tomato purée ( I used 1 -15 ounce can stewed chopped tomatoes)
 5 ½ cups Vegetable broth
 2 Bay leaves
 Sea Salt and cracked black pepper to taste
 3 tbsp Dried dill or 1 small bunch fresh Dill
 2 tbsp Apple Cider Vinegar
 2 tbsp Raw Honey(optional)
 Extra Virgin Olive oil or Avocado Oil for sautéing

1

Drizzle extra virgin olive oil or avocado oil, enough to cover the bottom of a large soup pot or Dutch oven. Add the 2 chopped onions & sauté over med low heat until translucent ( ab 15 min), then add beets & potatoes and sauté about 10 min

2

Add chopped carrots, sea salt & pepper & half of the dill. Add vegetable stock and bay leaves & bring mixture to a boil. Turn temperature down to medium low ; add tomato purée & simmer until beets, potatoes & carrots are still a bit firm( about 20 min)

3

Add Apple cider vinegar and cabbage and cook until beets, potatoes & carrots are tender, about another 1/2 hour to 45 plus minutes. Add honey, if desired & rest of the dill & more sea salt & pepper if needed.

4

Top with whole milk yogurt, dairy or non dairy sour cream.

Ingredients

 2 Large yellow onions
 3 Large beets, peeled and chopped
 3 Yukon Gold ( yellow) potatoes, chopped
 2 Large carrots, peeled and chopped
 4 cups Sliced green cabbage( about 1/2 a large head)
 1 cup Tomato purée ( I used 1 -15 ounce can stewed chopped tomatoes)
 5 ½ cups Vegetable broth
 2 Bay leaves
 Sea Salt and cracked black pepper to taste
 3 tbsp Dried dill or 1 small bunch fresh Dill
 2 tbsp Apple Cider Vinegar
 2 tbsp Raw Honey(optional)
 Extra Virgin Olive oil or Avocado Oil for sautéing

Directions

1

Drizzle extra virgin olive oil or avocado oil, enough to cover the bottom of a large soup pot or Dutch oven. Add the 2 chopped onions & sauté over med low heat until translucent ( ab 15 min), then add beets & potatoes and sauté about 10 min

2

Add chopped carrots, sea salt & pepper & half of the dill. Add vegetable stock and bay leaves & bring mixture to a boil. Turn temperature down to medium low ; add tomato purée & simmer until beets, potatoes & carrots are still a bit firm( about 20 min)

3

Add Apple cider vinegar and cabbage and cook until beets, potatoes & carrots are tender, about another 1/2 hour to 45 plus minutes. Add honey, if desired & rest of the dill & more sea salt & pepper if needed.

4

Top with whole milk yogurt, dairy or non dairy sour cream.

Vegetarian Borscht