Borscht
Delicious and healthy stew with beets, cabbage, potatoes and tarragon.
Servings: 4 people
Ingredients
- 1 teaspoon olive oil
- 3 cups beets - peeled and chunked into bite size pieces
- 1 cup onion - diced
- 5 cups vegetable stock
- 4 cups water
- 1/2 cup potato - peeled and diced
- 1 teaspoon salt
- 3 cups cabbage
- 1/2 teaspoon garlic powder
- 1 teaspoon tarragon
- 1/2 teaspoon black pepper
- dash of cayenne pepper
- For cashew cream:
- 1/2 cup raw cashews - soaked for at least 30 minutes in warm water
- 1/4-1/3 cup almond milk or water - more or less depending on desired thickness
- pinch of salt
Instructions
- Add diced beets, onion and olive oil to a large pot and saute for a few minutes.
- Add vegetable stock, water, diced potatoes, salt, cabbage, garlic powder, tarragon, black pepper, cayenne pepper and boil until potatoes, cabbage and beets are cooked through.
- Serve with sour cream or make the cashew cream by blending all of the ingredients together until smooth, add more water or almond milk to thin cream.