Easy Borscht

Easy Borscht

½ head (about 1 ½  pounds) cabbage, core removed shredded (I used two packages of coleslaw mix)

1 carrot, chopped

½ cup chopped yellow onion

1 ½ cups vegetable broth

1 can (15 ounces) Great Northern beans, drained and rinsed

1 can (14 ½ ounces) diced tomatoes with juice, slightly pureed

1 can (8 ounces) tomato sauce

1 can (14 ½ ounces) pickled beets, coarsely chopped, with juice

½ teaspoon salt

Freshly ground pepper to taste

Sour cream for topping

 

In a large soup pot over medium heat, combine all ingredients except sour cream. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 30 minutes. Add more stock if soup is too thick. Serve with a dollop of sour cream.

 From “The Big Book of Soups and Stews” by Maryana Vollstedt

 

 

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