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Beet Cabbage Borscht
Medium | Servings: 6 | Ready In: 60 minutes | Yield: 10 cups Sweet beets pair with other sweet root vegetables for this hearty oil-fee soup. Savory onion, leeks, and cabbage create balanced, satisfying flavor. This classic recipe is a must-have for cold winter nights. Serve with Pumpernickel Avocado Toast, Vegan Kale Waldorf Salad, or Roasted Sweet Potatoes for a healthy, plant-based dinner. Ingredients 2 small onions, thinly sliced 2 stalks celery, thinly sliced 1 medium leek, trimmed and sliced 1 teaspoon dried marjoram 2 parsnips, diced 1 carrot, diced 2 large beets, diced 2 cups chopped cabbage (about 1/8 head), roughly chopped 2 cloves garlic, chopped 4 cups water 1 bay leaf 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1-3 tablespoons red wine vinegar 1/4 cup chopped dill, to garnish How It’s Done: To make the Beet Cabbage Borscht: Place the onion, celery, and leeks in a large pot. Sprinkle on the marjoram and a dash of salt and pepper. Cover and cook over medium heat, 7 minutes, stirring often. When the onions and celery start sticking to the bottom of the pan, they are down sweating. Try not to get any color on the vegetables. If that happens, add a splash of water and lower your heat. While the aromatic vegetables, you can prep the parsnips, carrots, beets, cabbage, and garlic, if needed. Dice the parsnips, carrots, and beets. Roughly chop the cabbage and garlic. When the onion mix is done sweating, add the parsnips, carrots, beets,
Katie Simmons