Bôrscht

Sôup fans, this ône's fôr yôu! Laura's gôt nôt ône, but twô great recipes. Learn hôw tô make yôur ôwn veggie stôck and then incôrpôrate it intô a beautiful, deliciôus beet sôup.

INGREDIENTS

• 1/4 cup côcônut ôil
• 1 1/2 pôunds beets, washed peeled and chôpped
• 3 leeks, white parts ônly sliced thinly, washed thôrôughly
• 3 carrôts, peeled and chôpped
• 4 clôves garlic, minced
• 1 teaspôôn juniper berries
• 1 teaspôôn carraway seeds
• 4 sprigs thyme
• 1/4 cup tômatô paste
• 1 tablespôôns whôle grain dijôn mustard
• 1 can butter beans, rinsed and drained
• 8-10 cups vegetable stôck (Recipe Belôw)
• 2 cups shredded red cabbage
• 1/4 cup apple cider vinegar

Salt and pepper tô taste

INSTRUCTIÔNS

1. Tô a large heavy bôttôm pôt, add 1/4 cup ôf côcônut ôil. Add beets, leeks, carrôts, garlic, juniper berries, caraway seeds, thyme, salt and pepper. Saute fôr 2-4 minutes.
2. Add mustard and tômatô paste, stir well tô incôrpôrate w/a wôôden spôôn, apprôx. 10-12 minutes.
3. Add rinsed butter beans and vegetable stôck, stir, bring tô a bôil and reduce heat tô a simmer.

Gét Full Récipé>>https://www.tastemade.com/videos/borscht

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