White Bean Borscht

borscht

Borscht

  • 4 T olive oil
  • 1 t caraway seeds
  • 1 T dried dill
  • 4 t  smoked paprika
  • 2 large onions, diced
  • 10 cloves garlic, pressed
  • ½ c carrots , diced ( 1 small )
  • 2 T tomato paste
  • 1.5 t salt
  • Pinch pepper
  • 3 T apple cider vinegar
  • 3 medium beets, peeled and diced. Wash and chop beet greens ; set aside.
  • 4 c cabbage, shredded
  • Reserved beet greens
  • 2 c  waxy potatoes, diced ( around 2 medium )
  • 15 oz can canellini beans, drained or 1.5 cups cooked beans
  • 6 c good quality vegetable broth ( lo w sodium )
  • 2 T soy sauce
  • 2 T apple cider vinegar
  • 2 T fresh dill

    1. In a heavy bottomed 8 qt pot over medium heat, warm spices in the oil for 20 seconds. Ad onion, garlic, carrots  and tomato paste along with salt and pepper.
    2. Sauté for 10 minutes stirring well or until the vegetables are fragrant.
    3. De-glaze with apple cider vinegar
    4. Add beets, cabbage, beet greens, potatoes , beans and broth. Turn heat to medium-hi and cover.
    5. Cook for 35 minutes. While soup is cooking, caramelize shallots
    6. When soup is finished, stir in apple cider vinegar, soy sauce and fresh dill

This soup is delicious topped with Vegan Caramelized Shallot Sour Cream.

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