Wednesday, February 2, 2011

Vegan Borscht


The snow is coming down, unrelenting, and ignores the fact that Phil, the groundhog, predicted today that spring is around the corner. With dinner tonight I went to Russia, another place drowning in snow this time of the year... A bag of frozen beets from the summer's surplus was the inspiration for this soup.

Vegan Borscht (makes 3-4 servings):
2 medium sized beets, washed, scrubbed, peeled and cut into 1/2 inch dice
1 medium sized sweet potato, peeled, and cut into 1 inch dice
1/2 TB grapeseed oil
1/2 white onion, diced
1 garlic clove, minced
1/2 carrot, peeled and diced
1/2 stalk celery, washed, small dice
1 cup of vegetable broth
1/2 can of fireroasted, crushed tomatoes
1 TB apple cider vinegar
1 TB white sugar
1 bay leaf

Optionally:  sour creme or greek yogurt for serving
In a pot, heat the oil, and saute the onion and garlic for 2 min. Add the carrot and celery and saute for another 2 min. Add the sweet potato and beets as well as the vegetable broth, tomatoes, bay leaf, apple cider vinegar and sugar. Bring to a simmer, and then simmer on medium for about 20 min until the beets and potato are tender.

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