Borscht
Borscht
Borscht is a perfect cold weather soup. The autumn vegetables are in their prime, readily available and reasonably priced. They come together beautifully in this hearty bowl of soup.
Yields: 4 servings
Ingredients
7 cups vegetable broth
3 cups of beets – peeled and cut into matchsticks
2 cups green or purple cabbage – thinly sliced
1 ½ cups potatoes - cubed
1 cup carrots – sliced into rounds or half rounds
1 cup onion – diced
1 tablespoon garlic – minced
¼ cup tomato paste
1 tablespoon apple cider vinegar
1 -2 bay leaves
2 tablespoons fresh dill
1 teaspoon cane sugar
1 teaspoon salt
¼ teaspoon pepper
Steps
In a large soup pot bring the broth and bay leaves to a boil. Add the cabbage and turn it down to a simmer. Cook with the lid on for about 20 minutes, until the cabbage has softened.
In a large saucepan, sauté the onions and garlic in a little oil or water. When they are translucent, add the beets, carrots, salt and pepper. Continue to sauté until they start to soften.
Add the vegetables in the saucepan to the soup pot. Add the tomato paste and potatoes. Simmer for another 20 minutes.
Add the vinegar, sugar and dill. Cover and let it sit for five minutes to bring the flavours together. Taste – adjust as needed.
Serve it with a dollop of cashew sour cream or vegan yogurt and a warm sourdough sweet potato bun for a great meal.
