Healthy Borscht Soup: A Low-Calorie, Weight-Loss Wonder
Vegan Borscht
Equipment
Ingredients
- 2 cups shredded green or napa cabbage
- 2 beets, peeled and diced
- 1 medium potato, peeled and diced
- 1 large carrot, peeled and diced
- 1 onion, diced
- 1 clove of garlic, minced
- 3 cups vegetable broth
- 1 14 oz can diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup or agave
- 1 tsp smoked paprika
- 1 bay leaf
- salt and pepper to taste
- 1 tsp dried dill
- vegan sour cream or vegan yogurt
Instructions
- Heat large pot over medium heat. Add a splash of water or vegetable broth for sauteing. Add the onion and cook until softened, about 5 minutes. Continue to add water to prevent burning. Add the garlic and cook for another minute.
- Pour in vegetable broth, shredded cabbage, diced beets, diced carrots and diced potatoes. Stir in the diced tomatoes, tomato paste, apple cider vinegar, maple syrup, paprika and bay leaf.
- Bring the soup to a boil and then reduce the heat to low. Cover and simmer for at least 20-25 minutes or until vegetables are tender.
- Once soup is cooked season with salt and pepper. Remove the bay leaf and if using dried dill add at this time. To serve top with fresh dill and vegan sour cream or yogurt.
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