Raw. Vegan. Not Gross./Beterraba É Tudo de Bom!/Borscht

Supplies

Borscht

  • 1/4 cup coconut oil
  • 1 1/2 pounds beets, washed peeled and chopped
  • 3 leeks, white parts only sliced thinly, washed thoroughly
  • 3 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 1 teaspoon juniper berries
  • 1 teaspoon carraway seeds
  • 4 sprigs thyme
  • 1/4 cup tomato paste
  • 1 tablespoons whole grain dijon mustard
  • 1 can butter beans, rinsed and drained
  • 8-10 cups vegetable stock
  • 2 cups shredded red cabbage
  • 1/4 cup apple cider vinegar
  • Salt and pepper to taste

Vegetable Stock

  • 3 onions
  • 4 cloves garlic
  • 2 leeks
  • 1 fennel
  • 4 tomatoes
  • 3 large carrots
  • 1 small celery bunch
  • 1 small bunch thyme
  • 1 small bunch parsley
  • 1 tablespoons peppercorns
  • Salt

Passo a passo

Borscht

  1. To a large heavy bottom pot, add 1/4 cup of coconut oil.
  2. Add beets, leeks, carrots, garlic, juniper berries, caraway seeds, thyme, salt and pepper.
  3. Saute for 2-4 minutes.
  4. Add mustard and tomato paste, stir well to incorporate with a wooden spoon, approx. 10-12 minutes.
  5. Add rinsed butter beans and vegetable stock; stir. Bring to a boil and reduce heat to a simmer.
  6. Cover and cook for 20-30 minutes.
  7. Add the cabbage and apple cider vinegar and cook for another 2 minutes.
  8. Remove from heat.

Vegetable Stock

  1. To a large heavy bottom stock pot, add all the vegetables.
  2. Bring to a boil then reduce heat to a simmer.
  3. Cook for at least 45 minutes, then strain into a clean container.