Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Valentines Beet Soup (Borsch Variation)
I love this soup's subtle blend of flavors. It's a salty sweet treat that warms and sparks your taste buds. Plus, the color is perfect for Valentines Day!
5
from
2
votes
Print
Pin
Email
Course:
Main Course, Side Dish
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
Beet Soup, vegan soup recipe
Total Time:
45
minutes
minutes
Servings:
4
servings
Calories:
288
kcal
Author:
Veg Kitchen
Ingredients
1
onion
2
tbsp
olive oil
1
medium carrot
3
small potatoes
2
beets
1
medium apple
8
cups
vegetable broth
¼
head red cabbage
6
tbsp
cider vinegar
1
bay leaf
salt
pepper
US Customary
-
Metric
Instructions
Peel and slice the onion. Pour 1 tablespoon of olive oil into a heavy-bottomed sauce pan and sauté onions on low heat.
Cut carrot, potatoes, beets, and apple into small cubes.
Add the cubes to the saucepan. Stir regularly with a wooden spoon.
Add hot broth. Let it simmer for 30 minutes, until the diced beets and potatoes are tender.
While the soup is cooking, slice the red cabbage into thin slices using a mandoline or a sharp knife.
Add the red cabbage and cider vinegar to the soup. Cover and cook for another 5 minutes. Check the seasoning of the soup and add salt if necessary.
Nutrition
Calories:
288
kcal
|
Carbohydrates:
52
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
1949
mg
|
Potassium:
1087
mg
|
Fiber:
8
g
|
Sugar:
17
g
|
Vitamin A:
4177
IU
|
Vitamin C:
68
mg
|
Calcium:
65
mg
|
Iron:
2
mg
Vegan-ize any recipe!
Grab our
free vegan cheat sheet
, packed with my favorite easy substitutions to make any recipe vegan.