Doukabar Vegetable Soup

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Doukabar Vegetable Soup

 

 

This soup was created originally by Russian emigrants who settled in Canada.

They wanted a soup of the same nature as borscht that would be hearty and warm.

Normally a dairy soup; this version is vegan. Unlike the original borscht, this

very hearty winter soup is served hot.

 

Serving: Serves: 4

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

 

 

 

 

 

1 medium-sized raw beet unpeeled, or 1 16-ounce can whole beets

1 large unpeeled potato, julienned

1 medium carrot, peeled and diced

1/2 large onion, diced

1 small wedge (1/2-inch) green cabbage, shredded

1/3 of a medium green bell pepper, seeded and diced

2 tablespoons oil

1/3 cup tomato paste mixed with 1/3 cup water

1 1/2 to 2 cups water

1 teaspoon dill weed

1 1/2 teaspoons minced garlic

1 teaspoon sea salt

3/4 teaspoon ground caraway seeds

Vegan Sour Cream

Chopped fresh dill, for garnish

 

 

 

 

 

Cut the unpeeled beet into julienned pieces. If you are using canned beets,

drain, reserve the liquid, and set aside three of the beets for another use. Cut

the remaining beets into julienned pieces. Measure the juice, add water to make

2 1/2 cups, and set aside for the soup.

Sauté the vegetables in the oil for about 5 minutes over medium heat. Add the

tomato paste mixture and the water (or beet juice and water mixture). Add and

stir in the dill weed, garlic, salt, and ground caraway seed. Cover and simmer

for about 30 minutes.

Serve the soup hot. Add a small dollop of Vegan Sour Cream to each small bowl.

Garnish with fresh dill. (As an alternative, you could stir the sour cream into

the soup before serving; use 3 tablespoons for the entire recipe of soup.)

 

 

 

 

 

© 1999 Friendly Foods

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