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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
I love the smell of borscht cooking on a cold day. My grandmother used to make it for me at lunch along with a sandwich, and it was the warmest feeling knowing she put so much work and love into a meal for me. Borscht doesn’t have to be so difficult to make, though. This is my quick borscht recipe. In hard times, it’s easy to make.
2 carrots, chopped
1 celery, chopped (I peel mine to remove the strings)
6 Gefen Organic Beets, sliced
1/2 medium onion, diced
1 tablespoon ketchup
1 bay leaf
1/4 cup Tuscanini Crushed Tomatoes
1 tablespoon vinegar or lemon juice
1 teaspoon dill
1 teaspoon garlic powder or 2 cloves garlic, crushed
1 teaspon salt
1/4 teaspoon ground pepper
1 tablespoon olive oil, for sautéing
8 cups vegetable broth
Sauté vegetables and spices in olive oil until tender. Add bay leaf and liquid.
Bring to boil and turn down to simmer. Let simmer for one hour to one and half hours, or until veggies are soft. If beets lose colour, add more sliced Gefen Beets to pot just before serving.
Sponsored by Tuscanini and Gefen
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