Borscht (Vegan)

Vegan version of the famous Russian beet soup borscht. Makes a large stock pot

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large stock pot heat olive oil. Toss in chopped onion and minced garlic. Cook until translucent.

Step 2

Add grated carrot and chopped celery. Cook until soft.

Step 3

Add only one grated beet (reserve the second one for broth) cook everything until most of the moisture is cooked out. Add one can of 8oz tomato sauce. Cook until moisture is reduced. Add sugar.

Step 4

Pour in water and broth. Add chopped cabbage (about 1/2 head) and second grated beet to stock.

Step 5

Peel and chop potatoes, add to soup. Add chopped dill and parsley. Cook until potatoes are soft

Step 6

Adjust seasoning (salt and pepper) add the red wine vinegar.