Healthy Vegan Borscht

Be sure to use only fresh beets in this recipe. Canned beets won’t produce the same results.

Cook Time27

Servings: servings

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

2 medium yellow onions finely diced
2 medium carrots coarsely shredded or finely diced
1/2 head raw green cabbage coarsely shredded or diced small
4 medium FRESH beets peeled and shredded or finely diced
2 tablespoons olive oil (Or, if you prefer to avoid oil, use this method to saute without oil.)
2 cloves garlic, minced
2 teaspoons dried dill weed or 2 tablespoons fresh
1 tablespoon granulated onion (3 teaspoons)
2 teaspoons dried parsley
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon granulated garlic
4 cups vegetable broth
2 medium potatoes peeled and diced small
2 bay leaves
2 cups tomato puree
1/4 cup lemon juice scant
1 tablespoon honey or 2 teaspoons sugar – optional
salt to taste

Prepare vegetables. (I use my vegetable chopper for this.)
In a soup pan, sauté onion, carrots, cabbage, and beets in oil over medium heat until vegetables are slightly tender, but not soft.
Add garlic and sauté for 2 more minutes.
Add seasonings and stir.
Add remaining ingredients, turn heat to high, and bring to boil. Reduce heat and simmer until all vegetables are tender - about 15 to 20 minutes.
Remove bay leaves.
Serve hot topped with sour cream.

Russet potatoes or yellow potatoes work best in this recipe. See this post for help in choosing the right potato variety for your needs.

Variation: Omit the diced potatoes and add 1 1/2 cups white beans along with the tomato pure