Vegetarian Borscht

Name: Vegetarian Borscht
Total time: 65 min
Ingredients: 1 cup dry beans (brined overnight in 4 cups water and 3/4 teaspoons table salt, or 1 (14.5 oz.) can of beans); 12 cups water; 2 dry bay leaves; 3-5 black peppercorns; 3 potatoes (peeled and chopped); 1/2 cabbage (thinly sliced); 1 Tablespoon oil or butter; 1 onion (chopped); 1 carrot (peeled and grated); 1 celery stalk (sliced); 2 medium roasted beets (or canned beets, 2 (14.5 oz cans), peeled and grated or sliced into matchsticks); 2 tomatoes (seeded and chopped); 2-3 garlic cloves (minced); 1-2 teaspoons vinegar or lemon juice; 1 bunch beet greens (chopped); salt (pepper); fresh herbs - parsley (green onions, dill); sour cream (to garnish)

www.olgasflavorfactory.com

This Vegetarian Borscht is a hearty, colorful soup full of beets, carrots, cabbage, potatoes, and fresh herbs. Packed with flavor and great for make-ahead

View full recipe on www.olgasflavorfactory.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olgasflavorfactory.com.

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Ingredients

1 cup dry beans (brined overnight in 4 cups water and 3/4 teaspoons table salt, or 1 (14.5 oz.) can of beans)
12 cups water
2 dry bay leaves
3-5 black peppercorns
3 potatoes (peeled and chopped)
1/2 cabbage (thinly sliced)
1 Tablespoon oil or butter
1 onion (chopped)
1 carrot (peeled and grated)
1 celery stalk (sliced)
2 medium roasted beets (or canned beets, 2 (14.5 oz cans), peeled and grated or sliced into matchsticks)
2 tomatoes (seeded and chopped)
2-3 garlic cloves (minced)
1-2 teaspoons vinegar or lemon juice
1 bunch beet greens (chopped)
salt (pepper)
fresh herbs - parsley (green onions, dill)
sour cream (to garnish)