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  1. All Gluten Free
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Beetroot Vegan Borscht

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Beetroot Vegan Borscht
Borscht is a beet soup that’s warm, sweet, and sour all in one bowl. This soup is ideal for those who prefer a meatless option, made with red beets, potatoes, cabbage, beans, carrots and celery. To enhance the flavor add some white vinegar or lemon juice to balance the sweetness from beets. This classic borscht can be paired with a range of side options, like Gluten Free Buckwheat Bread 1 Ingredient.
GF
SF
DF
YF
EF
VG
NF

Ingredients:

NameUnits
Olive oil, divided4 tbsp
Medium onion, finely chopped1
Cloves of garlic, minced3
Medium carrot, peeled and thinly sliced1
Celery ribs, trimmed and finely chopped2
Red bell pepper, finely chopped1
Medium potatoes, peeled and sliced into bite-sized pieces3
Medium beets, peeled and grated2
Small head of cabbage, thinly shredded1/2
Can of red beans without their juice1
Can of diced tomatoes1
Vegetable broth (or boiling water), depending how thick you’d like it8 cups
Lemon juice (white vinegar or 1 tsp lemon salt), or to taste2 tbsp
Roughly chopped parsley or dill1/4 cup
Cracked black pepper, to taste1/4 tsp
Bay leaf1
Sea salt (to taste)1 tbsp

Steps:

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

Step 1

Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
Beetroot Vegan Borscht
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 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).
Beetroot Vegan Borscht
Add diced carrot, celery ribs, bell pepper and stir for another 4-5 minutes.

Step 3

Add diced carrot, celery ribs, bell pepper and stir for another 4-5 minutes.
Beetroot Vegan Borscht
Add the cabbage and let sweat for 5-7 minutes, stirring occasionally.

Step 4

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

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.
Beetroot Vegan Borscht
Remove the borscht from the heat and add chopped parsley (or dill), give it another stir, then serve.

Step 8

Remove the borscht from the heat and add chopped parsley (or dill), give it another stir, then serve.

Notes:

Beetroot Vegan Borscht

It’s truly one of the most adaptable soups: you can make it without potatoes or without cabbage, you can add extra veggies, different spices and the list goes on. For a better borscht experience, add sour cream, yogurt, or fresh herbs.

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