3 quarts mushroom broth
3 medium russet potatoes, peeled and diced
1 bay leaf
3 cups shredded cabbage
2 tablespoons canola oil
1 medium onion, chopped
3 beets, trimmed, scrubbed, and grated
2 medium carrots, trimmed, scrubbed, and grated
2 tablespoons apple cider vinegar
2 cloves garlic, minced
2 plum tomatoes, grated into purée, skin discarded
2 tablespoons tomato paste
2 tablespoons nutritional yeast, optional, recommended if you follow strict vegan diet
1/2 cup plain almond milk yogurt
8 sprigs dill, chopped
black pepper, to taste
Step 1. In a 7.25-qt Dutch oven or a soup pot, combine the mushroom broth, russet potatoes, and bay leaf. Bring the Dutch oven to a boil over high heat. Lower the heat and allow it to simmer for 20 minutes. Add the cabbage. Allow it to simmer for 8 minutes.
Step 2. Meanwhile, in a sauté pan, heat up the canola oil over medium heat. Add the onions to the sauté pan; cook for 8 minutes or until the onions are lightly browned. Add the beets, carrots, apple cider vinegar, and garlic; cook for 5 to 10 minutes or until no liquid can be seen in the pan. Add the plum tomatoes, tomato paste, and nutritional yeast; cook for 3 minutes or again until no liquid can be seen in the pan.
Step 3. Step 1 and 2 should finish around the same time. Add the beets mixture to the Dutch oven; allow it to simmer for 5 minutes.
Step 4. Fish out the bay leaf. To serve, top with the plain almond milk yogurt and sprinkle with dill and freshly ground pepper.