Beetroot Vegan Borscht
https://glutenfree-bread.com/
Ingredients:
| 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:
- Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
- 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).
- Add diced carrot, celery ribs, bell pepper and stir for another 4-5 minutes.
- Add the cabbage and let sweat for 5-7 minutes, stirring occasionally.
- 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.
- 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.
- 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.
- Remove the borscht from the heat and add chopped parsley (or dill), give it another stir, then serve.