A NOMVEX RECIPE
Beetroot & cabbage soup, borscht-inspired
Plant-based2 servings≈ 45 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Cooked beetroot350 g
- White cabbage220 g
- Potatoes250 g
- Carrots130 g
- Onion100 g
- Tomato passata160 g
- Olive oil20 ml
- Water850 ml
- Vinegar15 ml
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Chop cabbage, potato, carrot and onion; grate cooked beetroot.
Soften onion and carrot in oil 5 minutes; add cabbage, potato, passata and water. Simmer 22 minutes.
Add cooked beetroot and vinegar; heat 5 minutes and check potatoes are tender.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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