Vegetarian Borscht
INGREDIENTS
•
small beets (approx. 4–5; see note)
•
2 tbsp canola oil
•
1 onion, chopped
•
2 large cloves garlic, minced
•
2 medium potatoes, scrubbed well, cubed and rinsed to remove excess starch
•
3 celery stalks with leaves, chopped
•
2 carrots, scrubbed well, finely chopped or julienned into matchstick pieces no longer than 1 inch
•
1/4 small cabbage, shredded into slivers no longer than 1 inch
•
8 cups no-salt-added vegetable broth (or if you aren’t a vegetarian use beef broth)
•
1 bay leaf
•
1 tsp caraway seeds
•
1 tsp dried basil leaves
•
1 tsp dried sage leaves
•
1/2 tsp freshly-ground black pepper
•
One 19-oz can lima beans, well rinsed and drained or frozen
•
1/3 cup chopped fresh parsley
•
1 tbsp balsamic or apple cider vinegar
•
1/2 tsp iodized salt
ADVERTISEMENT