Archive | January 2013

Vegetarian Roasted Beet Borscht


olive oil
2 onions, chopped
5 garlic cloves, diced
2 celery stalks, cut into 1/2 inch pieces
1 carrot, cut into circles
1 leek, chopped tiny
1/2 head red or white cabbage, shredded
1 quart stock (I used a vegetable bullion cube)
3-4 beets, roasted (or 2 15 oz. cans of beets)
1-2 tbsp. balsamic vinegar
salt & pepper
plain Greek yogurt
dill for garnish


Enjoy with warm bread!


In large pot, heat a drizzle of oil over medium heat
and sauté chopped onions for roughly 5 minutes.
add chopped garlic, celery, carrot, leek, & shredded
cabbage. cook for 10 minutes, until everything is
soft and starting to turn golden.
add stock and 2 to 4 cups of water.
slice roasted and peeled beets, add to pot.
bring to simmer and cook for 20 minutes, until
vegetables are tender & broth has thickened slightly.
add vinegar, salt, and pepper to taste.
serve hot with a big dollop of greek
yogurt and a garnish of chopped dill.

Recipe by Allison!