19 Apr BORSCHT
2 tbsp olive oil
1 onion, chopped
2 tbsp roasted garlic, purée
1 tsp ground allspice
1 can (14-1/2 oz) diced tomatoes
1 lb beets (not including tops)
6 cups sliced green cabbage
3 large carrots, peeled and cut into 1/2-inch chunks
4 cups water
1 can (14-1/2 oz) vegetable broth
2 bay leaves
1 tsp sea salt
3 tbsp red wine vinegar
1/2 cup loosely packed fresh dill
1/2 cup loosely chopped parsley
coconut yogurt and parsley to garnish
– In 5-to 6- quart saucepan, heat oil over medium heat until hot. Add onion and cook until tender, about 8 minutes. Stir in garlic and allspice; cook 30 seconds. Add tomatoes with their juice and cook 5 minutes.
– Meanwhile, peel beets and shred in food processor (or on coarse of box grater – use plastic gloves).
– Add beets to onion mixture along with cabbage, carrots, water, broth, bay leaves and salt; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer until all vegetables are tender, about 30 minutes.
– Remove bay leaves. Stir in vinegar and chill. Serve with coconut yogurt. Garnish with fresh chopped parsley.