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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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) |
Directions:
1. Place cabbage and water into a large soup pot. Bring to a boil and cook for 5 - 7 minutes.
2. Add diced potatoes and cook another ten minutes or until potatoes are tender.
3. Sauté onion, garlic, carrots, beets and red pepper in oil for 2 - 3 minutes, then add 3 tablespoons water, ketchup, dill, parsley and beans.
4. Simmer for five minutes, then add to the cabbage and potatoes. Add bay leaf and salt to taste.
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