Borscht

• large pot
• knife
• wooden spoon

• 1 T olive oil
• 1 medium onion, peeled and chopped
• 1 pound fresh beets with greens
• ½ pound yellow potatoes
• 2 medium carrots
• 2 stalks celery
• 1 Q vegetable stock or water
• 1 t caraway or fennel seeds
• 1 T red wine vinegar
• 1 T agave
• 1 t salt
• 1 t dried dill

Optional sides and garnishes

• black or rye bread
• yogurt (shown) or sour cream
• cucumber

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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