3green-top beetsPeel & cut into bite-sized pieces; chop the greens and set aside.
2carrotscut into bite-sized pieces
2tomatoespeeled and seeded
1tbspbutter or oil
1/2cupfresh flat-leaf parsley
1/4cupfresh dillor use to taste
white vinegarto taste
In a large stock-pot saute the beets, carrots, and onion in the oil. Cook on medium heat for 5-10 minutes, until the beets are still firm, but able to be cut with a fork.
Add in the tomatoes and garlic, and cook for 2-3 minutes. Remove pot from heat until the oil has cooled.
Pour the water into the pot and bring to a boil. Once boiling, add the tomato paste, lemon juice, peppercorn, bay leaves, salt, potatoes, and cabbage.
Add the beet greens, dill, and parsley. Cook until the potatoes are tender, about 20 minutes.
The longer it cooks the better the flavor, so this soup could also be made in a crock pot and left to simmer all day!
Before serving, top with fresh dill and a splash of white vinegar. If you enjoy dairy, add a tablespoon of sour cream, and enjoy!
This vegan recipe can be used as a base which can be expanded upon depending on your taste and dietary preferences.
Traditionally, borsch is made with beef and topped with sour cream. For a more traditional version, use chuck shoulder or any other stew beef. Cut into bite sized pieces, and lightly saute. Cut the cook time for the beets, and carrots in half, and cook the borsch for a few hours, until the beef is tender. Top with sour cream and fresh dill, and enjoy!