Beets and Cabbage — Borscht Style

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Beets and Cabbage — Borscht Style

Author: Kali Star

Ingredients

• 1 bunch baby beets
• 1 small cabbage
• 1 onion
• 3 cloves garlic
• 1 jalapeño
• 1 blood orange
• 1 Meyer lemon
• mustard seeds
• dill seeds
• sesame seeds
• dried pickled shiso leaves
• sea salt

Instructions

1. Steam cabbage with some water in a small pot.
2. Stir fry onions in olive oil and cook them down until soft. Add jalapeño and spices.
3. Add in sliced beets and stir fry with the onions. I shaved the outside of beets so that I could get the dirt out of the tip where the beet meets the green stalks — that way I could use some of the stems. They look prettier and I enjoy it this way.
4. Add blood orange juice and rind.
5. Add water to fill the beets and cook them down until they're ready. You might need to add more water as you go.
6. Plate the cabbage. Squeeze lemon juice and shaved rind over the top. Then add your beets and top with more fresh lemon juice, parsley, and a little raw onion and jalapeño.
7. Alternatively, you can add more broth or water to this and make it into a borscht soup.

https://www.earthmatterz.com/blog/creamy-borscht-soup

creamy vegan borscht soup, soups, beets, winter

soups, vegan

vegan

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