The other day, I had the idea to make cabbage borscht, but not much time to do so. Here’s what I came up with; it was excellent, and definitely hearty enough for a full meal.

Ingredients (for four hearty servings):

1/2 head chopped cabbage

2 stalks of celery, sliced

1 28 oz can diced organic tomatoes

1 chopped onion

1 small potato, cut into wedges

2 small cloves garlic, sliced

Pepper, paprika

Fresh dill

1 cube dried organic vegetable broth (or 1 cup organic vegetable broth)

1 bay leaf

How:

Sautée the onion in a little bit of olive oil, in the bottom of the pot, with the garlic and the celery.

Add the cabbage and a few grinds of black pepper

Add the diced tomato plus one can of water and vegetable broth cube (or vegetable broth).

Add a dash of paprika, a bay leaf and a small handful of fresh dill and the potato. Bring to a boil, then simmer for about half an hour or so.  Note: I didn’t add sugar, although some would (I kept remembering my mom’s cabbage borscht, which was sweet and sour, probably made with sugar and a little vinegar and lemon).  When I make this again, I’ll try adding a teaspoon of brown sugar.

Enjoy!