Beet Borscht
"Some weeks you need a big-batch soup to use up a ton of in-season veggies. This tangy-sweet soup fills the bill – it's great hot or cold, and freezes beautifully. This borscht is vegan on its own, but it's even tastier topped with a dollop of sour cream (or plain Greek yogurt) and a sprinkle of chopped fresh dill...."
INGREDIENTS
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2 tbsp vegetable oil
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1 onion
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3 cloves garlic
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1/2 tsp caraway seeds
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1-1/2 lb beets
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5 cups green cabbage
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2 white potatoes
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2 ribs celery
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1 carrot
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2 bay leaves
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1-3/4 tsp salt
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1/2 tsp pepper
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1 can (5-1/2 oz/156 mL) tomato paste
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1 tbsp brown sugar
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10 cups water
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3 tbsp vinegar
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