Ingredients (use vegan versions):
- 2 large carrots
- 1 large onion
- 1/2 to 1 green bell pepper
- 1 small red beet head (peeled)
- 2 – 3 fresh tomatoes
- 2 – 3 potatoes (peeled and cubed)
- 1 small head cabbage (either fresh or pickled)
- garlic (as many cloves as you’d like)
- 1 tablespoon tomato puree
- 1 tablespoon oil (I use olive)
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh dill
- salt to taste
Directions:
Boil veggie bouillon (8 cups water plus 16
teaspoons of veggie powder bouillon). While
heating the bouillon, chop onions, pepper and
beet. Add whole tomatoes. Add to boiling
bouillon and cook on medium heat about 10 min.
Add potato cubes. Cook until potatoes are soft.
Meanwhile cut cabbage into thin slices and add
to soup once potatoes feel cooked. Add crushed
garlic and salt.
Take out the tomatoes, grate them and mix with
tomato puree. Fry the mixture in 1 tbs. veggie
oil and add to soup. Let the soup simmer for 15
min. Take off fire. Allow it to cool. Add
chopped parsley and dill. Enjoy.
When made vegetarian, Russian Jews usually add
sour cream or yoghurt to the soup when eating.
For vegans this would mean vegan yoghurt, tofu or tofu sour
cream.
Enjoy and beta von! (Hebrew for bon appetit)
Serves: 6 – 8
Preparation time: 30 min