Beetroot Vegan Borscht

Ingredients:

• Olive oil, divided - 4 tbsp
• Medium onion, finely chopped - 1
• Cloves of garlic, minced - 3
• Medium carrot, peeled and thinly sliced - 1
• Celery ribs, trimmed and finely chopped - 2
• Red bell pepper, finely chopped - 1
• Medium potatoes, peeled and sliced into bite-sized pieces - 3
• Medium beets, peeled and grated - 2
• Small head of cabbage, thinly shredded - 1/2
• Can of red beans without their juice - 1
• Can of diced tomatoes - 1
• Vegetable broth (or boiling water), depending how thick you’d like it - 8 cups
• Lemon juice (white vinegar or 1 tsp lemon salt), or to taste - 2 tbsp
• Roughly chopped parsley or dill - 1/4 cup
• Cracked black pepper, to taste - 1/4 tsp
• Bay leaf - 1
• Sea salt (to taste) - 1 tbsp

Steps:

1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
2. Heat a large soup pot (5 ½ Qt ) over medium/high heat and add 2 Tbsp oil. Add diced onion. Saute stirring occasionally until softened and lightly golden (7-8 minutes).
3. Add diced carrot, celery ribs, bell pepper and stir for another 4-5 minutes.
4. Add the cabbage and let sweat for 5-7 minutes, stirring occasionally.
5. Pour in the vegetable broth and diced tomatoes, add sliced potatoes and let it simmer for 10 -15 minutes or until potatoes are easily pierced with a fork.
6. While potatoes are cooking, place a skillet over medium/high heat and add 2 tbsp oil. Add grated beets and saute 5-10 minutes, stirring occasionally.
7. When potatoes reach desired softness, add 1 can of beans, 1 bay leaf, 2-3 tbsp lemon juice (white vinegar or 1 tsp lemon salt), salt, ¼ tsp black pepper, 3 minced garlic cloves and beets from the skillet. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
8. Remove the borscht from the heat and add chopped parsley (or dill), give it another stir, then serve.