I love borscht! I love beets. I love carrots and celery. I love soup. Borscht was made for me! It is a healthy, filling soup that satisfies. The version I developed here is a kind of hybrid between a traditional borscht and a sweet-and-sour cabbage soup. I crave the tang of the vinegar and the balance of the sugar added here.

Vegan Borscht

Ingredients:

• 8 beets, washed, boiled, peeled and chopped
• 1/4 cup olive oil
• 1 large onion, diced
• 3 carrots, diced
• 6 stalks of celery, diced
• 1 small red cabbage, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried dill
• 2 bay leaves
• 1 tablespoon brown sugar
• 2 tablespoons cider vinegar
• 1 28 ounce can of diced tomatoes
• 6 cups vegetable broth
• 2 tablespoons fresh parsley, washed and chopped

Instructions:

1. Wash and boil beets until soft. Let cool and peel. Chop into small pieces.
2. Heat olive oil over medium-high heat in a large pot.
3. Add onion and cook until translucent, about 5 minutes.
4. Add carrots and celery and cook until translucent, about 8 minutes.
5. Add cabbage and cook until soft, about 8 minutes.
6. Add spices, stir and cook until fragrant, about 3 minutes.
7. Add sugar, vinegar, tomatoes and broth. Stir.
8. Add chopped beets.
9. Bring to a simmer and reduce heat to low.
10. Cook until all flavors have been incorporated, about 20 minutes.
11. Let cool, about 5 minutes.
12. Garnish with parsley and greek yogurt (optional).
13. Enjoy!