Borscht - alive magazine

Ingredients

• 1 Tbsp (15 mL) grapeseed oil or sunflower oil
• 1 yellow onion, chopped
• 1/2 tsp (2 mL) salt
• 4 medium red beets, peeled and chopped into 1 in (2.5 cm) pieces
• 2 medium red-skinned unpeeled potatoes, cut into 1 in (2.5 cm) pieces
• 2 large carrots, peeled and sliced
• 3 cups (750 mL) shredded red cabbage
• 3 garlic cloves, chopped
• 2 Tbsp (30 mL) tomato paste
• 1 Tbsp (15 mL) honey
• 2 tsp (10 mL) paprika
• 1/2 tsp (2 mL) black pepper
• 1/4 tsp (1 mL) cinnamon
• 5 cups (1.25 L) salt-free vegetable broth
• 1 bay leaf
• 1 1/2 cups (350 mL) cooked or canned chickpeas
• 2 Tbsp (30 mL) balsamic vinegar
• 1/2 cup (125 mL) baby red Russian kale, optional
• 1/2 cup (125 mL) plain yogurt
• 1/4 cup (60 mL) chopped dill
• 2 Tbsp (30 mL) prepared horseradish