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Borscht - Vegan, GF  ©Deborah Barr, 1985-2016.  All rights reserved.



6 cups water or vegetable bouillon

cup chopped fresh parsley

4 cups red cabbage sliced thin

2 TB. Raw, unprocessed honey

1 cup peeled julienned beets

1 teaspoon paprika

1 onion, diced

ground pepper to taste
2 cloves minced garlic

Kombu, the size of two postage stamps

2 large potatoes peeled and diced; or use turnips and parsnips

Small pinch of unrefined sea salt

2 teaspoons chopped fresh dill cup umeboshi vinegar or balsamic vinegar


Fresh dill for garnish

  1. Place all ingredients in a large soup pot except the dill for garnish.   

  2. Bring to a boil, cover, reduce heat, and cook over medium heat for 45 minutes.

  3. Remove the kombu, cut into small pieces and return to pot..

  4. Place in serving bowls and top with a dollop of your favorite vegan sour cream.

  5. Garnish with fresh dill.

 I like Imagine liquid bouillon or Rapunzel dried bouillon cubes.


Schedule a 30-minute consultation/evaluation with Deborah Barr, 29-year Holistic Health professional. Wouldn't you like to  reverse health, weight, and emotional conditions in safe, effective ways? Sessions can be done by phone, Skype or at my Pittsburgh office. Questions?   email or call 412.361.8600.

Deborah Barr, 30-Year Holistic Health and Nutrition Counselor/Coach, Speaker, and Author, has helped thousands of clients reverse health and weight issues; achieve emotional harmony, radiant health, passion, peaceful living, work-life balance and lives they love.

She is a former natural foods chef and caterer, and taught hundreds of vegan and whole foods cooking classes in the 80's and 90's.  In 1985 she founded Whole Health Resources, the premier Holistic Health Center in Pittsburgh. WHR's mission is to promote the healing and development of body,  mind and spirit; and to teach an understanding of the relationship between diet, attitudes, mind/emotions, lifestyle and wellness.

©Deborah Barr, 1985-2016.  All rights reserved.


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