Borscht Russian Cabbage Soup
Borscht is a vegetable soup that usually includes beets. Borscht seems to have originated in the Ukraine, but made it's way into the cuisine of many cultures ranging from Russian to Mennonite societies.
1 Tbsp. sesame oil
1 red onion, sliced into thin half moons
1 carrot, julienned (small matchsticks)
1 cup green cabbage, finely shredded
4 beets, grated or very finely diced
6 cups vegetable broth
2 Tbsp. brown rice syrup
1 Tbsp. lemon juice
1 Tbsp. umeboshi vinegar
1 tsp. sea salt
1/2 cup fresh dill, minced
Heat oil in a soup pot over medium heat. Add onion and sauté several minutes, until translucent. Add carrot, cabbage and beets and sauté 10 minutes. Add little splashes of broth as needed to prevent sticking. Add remaining vegetable broth and bring to boil over medium high heat. Cover and reduce heat to simmer on low for 10 minutes. Add brown rice syrup, lemon juice, vinegar and salt. Simmer an additional 10 minutes. Adjust seasoning to taste. Serve hot, garnished with a dollop of tofu sour cream and a pinch of fresh dill.
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