Russian-style Borscht

02Feb09

1 small onion, finely chopped
3 cloves garlic, minced
2 stalks celery, chopped
1 potato, chopped in small cubes
3-5 beets, thinly sliced and chopped into strips
2 carrots, chopped
1 small cabbage, diced in 1/2in. strips
6cups vegetable broth
1 can tomato puree or tomato sauce
2-3 bay leaves
1/4 – 1/2 cup red table wine OR red wine vinegar
salt and pepper to taste

Saute onions, garlic and celery until onions are translucent. Add in potato, carrots beets and bay leaves and sautee a few minutes more. Add in vegetable broth and tomato sauce; when it comes to a boil add in the cabbage. Let the pot simmer until root vegetables are tender. Fish out bay leaves and blend some or all of the soup. Add in red wine to taste and let cook down about 5 minutes.
Serve with yogurt.

Filed under: Ethnic, Soups, Winter, vegan   |  Leave a Comment