Yield: about 12 cups
Ingredients
- 1 ½ cups chopped onions
- 2 cloves garlic, minced
- 2-3 cups cooked diced beets (about 3-4 beets)
- 2 cups shredded cabbage (3-4 leaves)
- 2 cups diced potatoes (1 large potato)
- 1 cup diced carrots
- 6 cups water, divided (plus more for desired consistency)
- 1 ½ cups crushed tomatoes
- 3 Tbsp white vinegar
- ¼ cup soy sauce, tamari, or Braggs
- 4 Tbsp Beef Flavored Seasoning
- 1 Tbsp dried dill
- 1 ½ tsp salt
- 1 tsp hot sauce, optional
- garnish with Cashew Sour Cream
Instructions
- Preheat large pot, add onions and sauté to caramelize.
- Add garlic, and cook for another minute, taking care that it doesn’t burn then add the cabbage, carrots, potatoes and about 3 cups of the water. Bring to boil, cover and cook until the vegetables are tender. (If using Instant Pot, cook 3 minutes then quick release).
- Add the crushed tomatoes, vinegar, tamari, Beef Flavored Seasoning, dried dill, salt and cooked beets. Stir to combine and add the remainder of the water. If you prefer more broth in the soup, then add more water to achieve the desired consistency you enjoy.
- Bring back to boil and serve hot.
- If desired, garnish with a dollup of home made Cashew Sour Cream.