6 years ago

Beet, Cabbage, and Kidney Bean Borscht
[Vegan]

AP By: Allie Penner

Author Bio

Allison is a food lover and environmentalist. She is the recipe developer, photographer, and writer... Read More

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Beet, Cabbage, and Kidney Bean Borscht [Vegan]

4-6

Dairy Free

You will find yourself craving this wholesome beet, cabbage, and kidney bean borscht again and again. Beets are an incredibly healthy food, believed to build the blood according to Ayurvedic and Traditional Chinese Medicine, and aiding in nitric oxide production, with the potential to enhance endurance in athletes!

Ingredients You Need for Beet, Cabbage, and Kidney Bean Borscht [Vegan]

For the Soup:

1 1/2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 medium cloves of garlic, minced
1/2 teaspoon each fine sea salt and freshly ground black pepper
2 teaspoon paprika
1/4 teaspoon cayenne
4 cups finely chopped peeled beets
3 heaping cups shredded red cabbage
2 cups finely chopped yellow potatoes
1 1/2 cups cooked kidney beans
7 cups vegetable broth
1/4 cup finely chopped fresh dill, plus more for garnish
2 tablespoon apple cider vinegar

Optional Toppings:

Vegan Yogurt of choice
Fresh dill

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How to Prepare Beet, Cabbage, and Kidney Bean Borscht [Vegan]

Warm the oil in a large soup pot over medium heat. Add the onion, garlic, and a pinch of salt. Cook for 4 minutes, stirring occasionally.
Add 1/2 teaspoon each salt and pepper, the paprika, and the cayenne; stir to incorporate.
Add the chopped beets, shredded cabbage, and potatoes, followed by the kidney beans and vegetable broth.
Bring to a boil, then turn down heat to medium-low and simmer for 30 minutes, or until beets and potatoes are fork tender and cabbage is soft.
Finally, add the dill and apple cider vinegar. Remove from heat and garnish with yogurt and dill.

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