Beetroot Vegan Borscht glutenfree-bread.com

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

Beetroot Vegan Borscht

Gluten Free, Sugar Free, Dairy Free, Yeast Free, Egg Free, Vegan, Nut Free

Ingredients:

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.

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