Borscht (Beet And Cabbage Soup)

• 4 cups Broth (vegetable Or Bone)
• 4 Beets, Peeled And Cubed
• 4 Carrots, Chopped
• 1 Onion, Chopped
• 1 Bay Leaf
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Honey
• 1 teaspoon Sea Salt
• 1/4 teaspoons Black Pepper
• 3 cups Shredded Cabbage
• 28 ounces, fluid Diced Tomatoes
• 1/2 cups Cashew Yogurt, To Serve

1. In a 4-quart Dutch oven, combine broth, beets, carrots, onion, bay leaf, vinegar, honey, salt, and pepper. Bring to boil. Reduce heat; cover and simmer for 40 minutes.
2. Stir in cabbage and undrained tomatoes. Cover and cook 30 to 35 minutes more or until vegetables are tender.
3. Remove bay leaf. Puree with an immersion blender, if desired. Garnish with a dollop of cashew yogurt to serve.

beets, carrots, onion, bay leaf, apple cider vinegar, honey, salt, ubc, cabbage, tomatoes, cashew yogurt

Taken from tastykitchen.com/recipes/soups/borscht-beet-and-cabbage-soup/ (may not work)