I don’t know about you, but I love beets.   I have never made Borscht and have wanted to.  My sister just finished a bowl of Borscht soup and sent me the recipe. She got her inspiration for the recipe from the cookbook “How It All Vegan”.  She said this soup is really easy and tasty.  Plus, this fits well with our Easy One Pot Meals!   Enjoy

Easy One Pot Meals Borscht

INGREDIENTS

• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 2 large carrots, chopped
• 3-4 medium beets, chopped
• 2 tbsp. olive oil
• 1 cup cabbage, chopped
• 1 cup spinach, chopped
• 1 28-oz. can diced tomatoes OR 5-8 fresh tomatoes + 1/4 cup water
• 2 1/2 cups vegetable stock or water
• 1/8 tsp. cayenne pepper and Salt to taste
• 1-2 Tbsp. apple cider vinegar

DIRECTIONS:

In a large stock pot, saute the onions, garlic, carrots, and beets in oil on medium heat until onions are translucent. Add the cabbage, spinach, tomatoes, stock, pepper, and horseradish. Simmer on medium heat for 20-30 minutes or until carrots and beets can be pierced easily with a fork.  This Borscht is served with a dap of sour cream.  You can use regular if you can tolerate dairy or use Better than Sour Cream which is Vegan.     Yield: 4 – 6 servings