View Beetroot Vegan Borscht Recipe

	Name	Units
	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:

Step 1

Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).

Step 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).

Step 3

Add diced carrot, celery ribs, bell pepper and stir for another 4-5 minutes.

Step 4

Add the cabbage and let sweat for 5-7 minutes, stirring occasionally.

Step 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.

Step 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.

Step 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.