January 21, 2010

Vegetarian Borscht

Vegetarian Borscht

Incredibly, this rich-tasting, jewel-toned soup is made with just vegetables. Isn’t it a gorgeous garnet colour? It’s not a true borscht, but it’s close enough.

Makes about 8 cups

4 small beets, peeled and cubed

2 carrots, peeled and cubed

1 yam, peeled and cubed

2 tablespoons extra virgin olive oil

2 medium-sized onions, chopped

1/2 red cabbage, shredded

1 small tin of tomato paste

2 bay leaves

1 1/2 teaspoons sea salt

1/2 teaspoon dried dill

1 tablespoon agave

2 – 4 tablespoons apple cider vinegar

Place beets, carrots and yam into a medium-sized pot and cover with four and a half cups of cold water. Bring to a low boil over medium heat and simmer for about half an hour, or until vegetables are almost tender. Remove pot from heat and set aside. Meanwhile, stream olive oil into a large, heavy-bottomed pot and heat over medium-high heat. Add onions and cook, stirring often, for about ten minutes. Add shredded red cabbage, tomato paste and bay leaves, continue to cook until cabbage wilts down. Add sea salt, dill and reserved, slightly cooled vegetables with their broth. Bring to a simmer, lower heat and add agave and vinegar. I add up to four tablespoons of vinegar, I like my borscht fairly tangy, but start with just two tablespoons to begin. You can taste the soup and see if it suits and add the full amount to taste. Simmer for about half an hour.

Beautiful Beet


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