3 cups chicken bone broth or vegetable broth for a vegan option
2 TBL red miso paste
2 TBL apple cider vinegar
Instructions
Scrub the beets well to wash, trim off any dirty stems or portion of the beets and put in a small pan and cover with the 5 cups water. Bring to a boil, turn heat down and simmer. Cook until tender, about 45-60 minutes.
Once they're cooked, separate the beets from the liquid. DO NOT discard liquid. Cool.
Once cooled; purée beets with 2 cups of the beet liquid (the remaining liquid can be discarded
at this point) Set aside.
In a large stockpot add the coconut oil and heat on medium.
Add diced onion, cabbage, salt and caraway. Sauté until the onions are translucent; about 7-8 minutes.
Add the broth and beet purée and bring to a simmer. Simmer (covered) for 30 minutes.
Add miso paste and apple cider vinegar.
Taste and adjust seasoning as necessary.
Enjoy!
Recipe by Minimal Wellness at https://minimalwellness.com/borscht/