Ideal for EatingEating ethically while eating great!

I had some beautiful beets and a nice head of cabbage, so I made borscht for dinner. My 3-year-old son kept eating the raw grated beets! Lots of recipes for borscht that I've seen call for using a dollop of sour cream per bowl when you serve the borscht. But I mixed some thick cashew cream into the pot at the end of cooking. I liked how the broth turned pink, while the beets remained beautifully red.

Instead of mixing the cashew cream into the pot, you could turn the cashew cream into sour cream and serve it in the bowls.

It turned out really red!

Vegan Borscht -- prep time ~1 hr; serves 8+

Ingredients

2 large beets, peeled and grated

1 large onion, chopped

2 large carrots, grated

3/4 head cabbage, shredded

2 tablespoons olive oil

6 cups hot water

2 teaspoons apple cider vinegar

2 cubes vegetable bouillon (enough to make 4 cups of vegetable broth)

1 teaspoon ground coriander

1/2 cup thick cashew cream

salt to taste

pepper to taste

Directions

When grating the beets, reserve about 1/4 cup to add to soup at end of cooking.

In large soup pot, sauté grated beets, grated carrots and chopped onion in olive oil until soft.

Add hot water, vegetable bouillon cubes, apple cider vinegar and cabbage to soup pot and bring to a boil. Stir in coriander, salt and pepper. Cover and simmer until veggies are tender -- about 25 minutes.

Stir in thick cashew cream. Serve with vegan sour cream, chopped chives or chopped green onions.