Description
Creamy and hearty Chinese-style borscht soup is loaded with carrots, potatoes, cabbage, and ham AND is both gluten-free and dairy-free.
Ingredients
- 2 tablespoons olive oil
- 2 large onions, chopped
- 1 tablespoon garlic, minced
- 1 large tomato, chopped
- 8 cups water
- 2 large carrots, chopped
- 2 cups cabbage, chopped
- 1 can (156 ml) tomato paste
- 2 teaspoons coconut milk
- 2 tablespoons ketchup
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 medium potatoes, cut into thin strips
- 1 lb. ham, cubed (optional)
Instructions
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In a large pot, heat olive oil over medium heat. Add onions and garlic and stir fry lightly until fragrant, about 1-2 minutes. Add tomato and cook, continuously stirring, until the tomatoes soften, about 3 minutes.
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Pour in water and turn the heat up to high. Add carrots, cabbage, tomato paste, coconut milk, ketchup, salt and pepper. Bring to a boil, then cover and reduce the heat to low and simmer for 10 minutes.
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Add potatoes and ham (optional). Simmer uncovered for 15 more minutes, or until the potatoes are soft and tender, but not dissolved.
Notes
- Ketchup will enhance the flavor of the soup and eliminate the use of sugar. It's great for first-timers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup