Vegan Borscht

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This dish is very magical, it can be vegan, gluten-free, very filling, you can add meat as well

Prep Time30

Cook Time30

Course: Main Course, Soup

Cuisine: european, russian, ukranian

Servings:

Calories: 124kcal

6 oz onion peeled, diced
4 ea garlic cloves, peeled, minced
1 tbsp dill fresh, chopped fine
4 cups potato chef potatoes, peeled sliced or grated
2 cups beets roasted, peeled, sliced or raw shredded or grated
1 tbsp olive oil
8 cups stock for vegan or vegetarian use vegetable base, for others: beef, pork or chicken work well
2½ oz cider vinegar

1 cup cabbage diced fine
1 cup carrots small dice
3 oz onion spanish or vidalia, peeled, small dice
1½ cups potato peeled, small dice, keep in water until needed
1 tbsp dill fresh, chopped
½ tsp salt
½ tsp pepper fresh ground
15 oz beans navy beans
1 cup beet roasted wrapped in foil at 400 until fork tender 60 minutes or so, cooled, peeled, small dice

In a stockpot add onion, sliced potato, 1 oz oil, sautee for 5 minutes
Add 4 cups of stock that you are using, bring to a boil, reduce to a simmer, cover, simmer for 10 minutes
Once potatoes are tender, blenderize with an immersion blender or add to blender or food processor, blend to smooth
Add additional 4 cups of stock, add chopped dill,
Add 2.5 oz cider vinegar to the sauce
Add the sliced, cooked beets (if using shredded beets add to potatoes while cooking), and blenderize the mixture again, if using soon, keep hot

Saute onions, cabbage, potatoes in saute pan for 5 - 10 minutes, until carrots and potatoes are tender. If Using cooked meat it should be added in this part of the recipe
Add 1 Tbsp dill, salt, and pepper to taste, stir
Once the above items are tender, add beans, and diced cooked beets