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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!

Beet, Cabbage, and Kidney Bean Borscht [Vegan]

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Serves

4-6

Cooking Time

45

What Ingredients Do You Need To Make 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

How To Make Beet, Cabbage, and Kidney Bean Borscht [Vegan]

  1. 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.
  2. Add 1/2 teaspoon each salt and pepper, the paprika, and the cayenne; stir to incorporate.
  3. Add the chopped beets, shredded cabbage, and potatoes, followed by the kidney beans and vegetable broth.
  4. 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.
  5. Finally, add the dill and apple cider vinegar. Remove from heat and garnish with yogurt and dill.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


    About The Author

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    Allie Penner

    See My Recipes

    Allison is a food lover and environmentalist. She is the recipe developer, photographer, and writer behind the food and sustainability blog Up Beet Kitchen. With a certificate in Holistic Nutrition, she believes in the nourishing power of organic whole foods and is on a mission to make healthy cooking fun and intuitive for all.

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