VEGETARIAN BORSCH SOUP

Vegetarian Borsch Soup image

A tradditional Ukrainian soup that's also popular in other Eastern European countries. This vegetarian version came from a cooking show "From Russia with Love" by the Micheff Sisters. Serve hot with some fresh whole wheat or rye bread.

Provided by Enjolinfam

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

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Ingredients

8 cups water
6 cups cabbage, shredded
1 medium carrot, grated
1 cup onion, finely diced
2 cups potatoes, diced
1 sweet red pepper, diced
1 medium beet, grated
1/4 cup ketchup
1 tablespoon canola oil or 1 tablespoon olive oil
1 tablespoon parsley
1/2 teaspoon dill
1 teaspoon garlic, finely minced
1 1/2 cups cooked beans, any kind
1 bay leaf
2 1/2 teaspoons salt (or to taste)
2 teaspoons chicken-flavored vegetarian seasoning (I use Mckays vegan chicken style seasoning) (optional)

Steps:

Place cabbage and water into a large soup pot. Bring to a boil and cook for 5 - 7 minutes.
Add diced potatoes and cook another ten minutes or until potatoes are tender.
Sauté onion, garlic, carrots, beets and red pepper in oil for 2 - 3 minutes, then add 3 tablespoons water, ketchup, dill, parsley and beans.
Simmer for five minutes, then add to the cabbage and potatoes. Add bay leaf and salt to taste.

Nutrition Facts : Calories 110.8, Fat 2.6, SaturatedFat 0.2, Sodium 1117.3, Carbohydrate 21.1, Fiber 4, Sugar 8.3, Protein 2.9

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