Barszcz Ukraiński (Ukrainian Beet Soup - Dairy-Free)
A vibrant and flavorful beet soup, a Ukrainian variation of Polish Barszcz, made dairy-free and perfect for a light and refreshing lunch.
Ingredients
- 4 medium Beets
- 1 large Carrot
- 1 large Onion
- 2 medium Potato
- 0.5 small head Cabbage
- 1 can (15 oz) Kidney Beans
- 2 tablespoons Tomato Paste
- 6 cups Vegetable Broth
- 2 tablespoons Lemon Juice
- 2 cloves Garlic
- 2 leaves Bay Leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Olive Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and shred the beets, carrot, and potatoes. Chop the onion and cabbage.
- 2Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
- 3Add the beets, carrot, and tomato paste and cook for another 5 minutes, stirring occasionally.
- 4Add the vegetable broth, potatoes, cabbage, kidney beans, bay leaves, salt, and pepper to the pot.
- 5Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the vegetables are tender.
- 6Stir in the lemon juice and minced garlic. Simmer for another 5 minutes.
- 7Remove the bay leaves before serving. Adjust seasoning to taste. Serve hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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