Beet and Cabbage Soup

Borscht is a heat, comforting bowl of goodness to enjoy on a cool, iciness day. This is the recipe I’ve been making for my circle of relatives for years.

Ingredients

• 4 cups Broth (vegetable Or Bone)
• four  Beets, Peeled And Cubed
• 4  Carrots, Chopped
• 1  Onion, Chopped
• 1  Bay Leaf
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Honey
• 1 teaspoon Sea Salt
• ¼ teaspoons Black Pepper
• three cups Shredded Cabbage
• 28 oz., fluid Diced Tomatoes
• ½ cups Cashew Yogurt, To Serve

Preparation

In a four-quart Dutch oven, combine broth, beets, carrots, onion, bay leaf, vinegar, honey, salt, and pepper. Bring to boil. Reduce heat; cowl and simmer for forty minutes.

Stir in cabbage and undrained tomatoes. Cover and prepare dinner 30 to 35 minutes extra or till veggies are smooth.

Remove bay leaf. Puree with an immersion blender, if favored. Garnish with a dollop of cashew yogurt to serve.

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