Borscht

🧂 Ingredients

• 4 cups vegetable broth

  (for vegan) or bone stock
• 4 medium beets

  peeled and cubed
• 2 medium carrots

  chopped (1 cup)
• 1 medium yellow cooking onion

  chopped
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ small head cabbage

  shredded (3 cups)
• 1 28- ounce can diced tomatoes
• ½ cup cashew yogurt

  for topping

Instructions

• 1 In a 4-quart Dutch oven, combine broth, beets, carrots, onion, bay leaf,
  vinegar, honey, salt, and pepper. Bring to boiling. Reduce heat; cover and
  simmer for 40 minutes.
• 2 Stir in cabbage and undrained tomatoes.
• 3 Cover and cook 30 to 35 minutes more or until vegetables are tender.
• 4 Remove bay leaf.
• 5 Puree with an immersion blender, if desired.
• 6 Garnish with a dollop of cashew yogurt to serve.

Nutrition Info