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1 medium onion, chopped

3 medium beets, peeled and shredded

3 medium carrots, peeled and chopped

3 medium baking potatoes, peeled and cubed

1/2 green pepper, chopped

1 tablespoon olive oil

6 cups vegetable broth

1/2 medium head of cabbage, cored and shredded

8oz. diced tomatoes

2 cloves of garlic, minced

1/2 tsp of raw organic sugar

1 tbs red wine vinegar

1 tbs dried dill

1/4 tsp sea salt



In large pot heat olive oil over medium heat, add onion cooking slightly, add beets and cook 4-5mins stirring frequently. Add green pepper and garlic, cook additional 3 mins.

Pour in vegetable broth and bring to a boil. Add carrots and potatoes and return to boiling, cover and simmer on low-med heat until potatoes are soft. approx. 15 mins. Add cabbage and tomatoes, simmer 10 mins or until cabbage is softened. Turn off heat.

Add dill, sugar, red wine vinegar and salt and stir well. Let sit 5-10 mins then enjoy.


Garnish with vegan sour cream and chopped fresh parsley if desired.

 Serves 6

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