BEET BORSCHT

By Peggie

Some weeks you need a big-batch soup to use up a ton of in-season veggies. This tangy-sweet soup fills the bill – it's great hot or cold, and freezes beautifully. This borscht is vegan on its own, but it's even tastier topped with a dollop of sour cream (or plain Greek yogurt) and a sprinkle of chopped fresh dill.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion diced
• 3 cloves garlic minced
• 1/2 teaspoon caraway seeds
• 1 1/2 lb beets peeled and diced
• 5 cups diced green cabbage
• 2 white potatoes (about 10 oz/280 g), cubed
• 2 ribs celery diced
• 1 carrots diced
• 2 bay leaves
• 1 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 can tomato paste
• 1 tablespoon packed brown sugar
• 10 cups water
• 3 tablespoons vinegar

Preparation

Step 1

In large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes.

Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets are starting to soften, about 10 minutes.

Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes. Stir in vinegar; discard bay leaves. (Make-ahead: Freeze in airtight container for up to 2 weeks.)