Easy Borscht

½ head (about 1½ pounds) cabbage, core removed shredded (or 6-cups coleslaw mix)

1 carrot, chopped

½ cup chopped yellow onion

1½ cups vegetable broth (more if soup is too thick)

1 can (15 ounces) Great Northern beans, drained and rinsed

1 can (14½ ounces) diced tomatoes with juice, slightly pureed

1 can (8 ounces) tomato sauce

1 can (14½ ounces) pickled beets, coarsely chopped, with juice

½ teaspoon salt

Freshly ground pepper to taste

Sour cream for garnish

In a large soup pot over medium heat, combine all ingredients except sour cream. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 30 minutes.

Add more stock if soup is too thick. Serve with a dollop of sour cream.

Serves six.

“The Big Book of Soups and Stews” by Maryana Vollstedt