Easy vegetarian Borsch

• Produce

  • 2 Beets
  • 2 Carrots
  • 1/2 Leek
  • 2 cups Red cabbage or regular cabbage
  • 1 Red onion
  • 1/2 Sweet potato, medium

• Canned Goods

  • 2 Vegetable soup cubes, organic

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Yogurt to serve

• Liquids

  • 8 cups Water

Found on amazinglytasty.com

Description

Ingredients

• ½ of one leek, thickly sliced
• 1 red onion, peeled, chopped
• 2 carrots, grounded
• ½ of medium sweet potato, chopped into chunks
• 2 beets, chopped into chunks
• 2 cups (about 200 grams) of red cabbage or regular cabbage, thickly sliced
• 8 cups (2 liters) of water
• 2 organic vegetable soup cubes
• yogurt to serve
• 2 tablespoons of olive oil

Directions

• Chop onion, beets and sweet potato. Thickly slice leek and cabbage and ground carrots.
• Heat oil in a large soup pot. Add in onions and cook for a few minutes, or until they are soft and brown. Then stir in carrots and leeks.
• Pour in water and add soup cubes, chunks of sweet potatoes and beets. Cook for 10 minutes and then add cabbage. Cook for 10 more minutes.
• Serve with goat yogurt or sour cream.