Vegetarian Beet Borscht

2 cups Food With Purpose Organic Salad Beets, drained

1 cup sweet potatoes, peeled and cubed

1 medium carrot, chopped

4 cups vegetable broth

¾ cup medium onion, peeled and chopped

1 large garlic clove, sliced

1 tbsp olive oil

1 tbsp butter

½ tsp sea salt, to taste

½ tsp pepper, to taste

½ cup sour cream

1 Put the potatoes and carrot in a large pot with broth. Bring to a boil and simmer for about 15-20 minutes. Add beets to hot soup and stir.

2 While potatoes and carrots are cooking, sauté the onion and garlic in the oil and butter to your liking and then add it to the pot.

3 Cook your combined ingredients in your pot over low heat for another 30 minutes.

4 Enjoy your borscht hot or cold, chunky or pureed!

5 Garnish with a dollop of sour cream, salt and pepper.

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