Ingredients
- Beet-Cabbage Vegan Soup
(Borscht – very good hot or cold)
2 Tbl olive oil
2 med onions, diced (2 cups)
2 cups shredded cabbage (1/4 head)
1 14.5 oz can chopped tomatoes (or fresh tomatoes)
3 medium beets, peeled and diced (1/2 lb.)
1 medium carrot, cut into thin half-moons (1/2 cup)
1 medium potato cubed (1 cup or ½ lb.)
1 ½ cups cooked northern beans or white kidney beans (or 1 15-oz can)
6 cups vegetable stock (or substitute water & some konbu (Japan dried kelp) for flavor)
1 bay leaf
2 cups chopped beet greens, or Swiss chard, or any other leafy greens
2 Tbl mirin or sherry (I like the good brand with no corn syrup)
salt to taste
fresh ground pepper to taste
1 Tbl fresh lemon juice (optional)
Description
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