Borscht Borscht Borscht!

Yep, another soup recipe. It seems I post a lot of them. Why not? I love soup, it's tasty, filling, easy and relatively quick. My default weeknight meal is often soup or stew. Not only that, the recipes are usually fairly straightforward so I can remember what I did when I sit down (usually at work) to post the recipe. I just finished eating a bowl of leftover Borscht and realized that I haven't posted my recipe here. Beets are relatively new to my standard ingredient list. My mother hates them so I didn't have much exposure growing up (apart from the pickled beets found at picnics and parties). A year or so ago I took it upon myself to start experimenting with this funky purple root. I now use them in salads, roast veggies and, most frequently, borscht. The recipe here is based on one found in one of my favourite cookbooks: 'How it All Vegan.'

Borscht

1 Tbs Olive oil
1 med onion, diced
4 cloves garlic, finely chopped
2 large carrots, diced
2 large (4 medium beets), diced
2 cups finely shredded cabbage
1 28oz can chopped tomatoes
2 1/2 cups vegetable broth or water
pepper to taste.

Heat the oil in a large pot. Add the onions, garlic, carrots and beets and saute until the onions are translucent. Add the cabbage, tomatoes and broth and season with pepper. Bring to a boil and simmer on medium heat for about 35 min or until the beets are soft. Serve with a dollop of plain yogurt or sour cream. YUM.