|Beet borscht is a traditional cold vegetarian soup common in Russian, Ukrainian, and Jewish cooking.|
Optional sides and garnishes
|Directions||Heat the oil over medium heat, add the onion, and sauté for 10-15 minutes, stirring occasionally.
Meanwhile, remove and clean the beet greens, then chop about 2 cups. Set aside.
Peel and dice the beets. Chop the potatoes, carrot, and celery.
When the onions are golden, add the chopped vegetables. Stir frequently for 5 minutes.
Add beet greens, water, and seeds. Bring to a boil, then lower heat.
Simmer for 10 minutes until beets are soft. Add vinegar, agave, salt, and dill, and simmer another 5 minutes.
Serve hot or cold, with optional bread on the side and optional garnish(es) on top.
Adapted from the recipe in Big Vegan, by Robin Asbell.
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