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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A borsch recipe I made today but since it has to sit till tomorrow not sure how it will be. So far in the tasting seems great. Ingredients:
1 tablespoon margarine, vegan |
1 large onion, chopped |
1 large green pepper, diced |
3 medium potatoes, diced |
4 cups green cabbage, shredded |
2 medium beets, grated |
1/2 tart apple, diced |
1 (6 ounce) can tomato paste |
4 garlic cloves, minced |
8 cups vegetable broth |
1 bay leaf |
fresh ground pepper |
1 teaspoon paprika |
1/2 teaspoon sugar |
1 tablespoon lemon juice |
salt and pepper |
parsley and dill (to garnish) |
sour cream (vegan) (optional) |
Directions:
1. Heat margarine in a large pot. Saute onion,pepper, and potato 5 minutes or until softened.
2. Add cabbage and beets. Saute 10-15 minutes.
3. Add apple, tomato paste, garlic, veggie broth, bay leaf and ground pepper. Bring to a boil. Turn down to a simmer and cook 20 minutes or until all veggies are soft.
4. Add paprika, sugar, lemon juice, salt and pepper. Turn off heat and store overnight (in refridgerator). Reheat and serve.
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