• prep: 30 min
• cook: 1 hr 35 min
• total: 2 hr 5 min

servings:

This recipe makes a nice big pot of borscht soup. Borscht freezes well for future enjoyment and it is even better the next day!

• 2 Tbsp extra virgin olive oil
• 1 lb beets (about 2 medium), peeled and cut into matchsticks
• 5 large garlic cloves, minced
• 8 oz. carrot (2-3 small), peeled and cut into about 1/8 " half circles
• 1 medium onion, diced
• 4 1/4 cup water, divided (using 1/4 cup 1st, then 4 cups)
• 1 small green cabbage, shredded
• 4 cups low/no sodium vegetable stock/broth
• 5 Tbsp concentrated tomato paste (I love the Italian kind in a tube)
• 4 bay leaves
• 1 1/2 tsp of salt, divided
• 3/4 tsp ground black pepper
• 1 Tbsp sugar
• 1 lb. white potatoes, diced into 1/2 inch cubes
• 2-3 Tbsp lemon juice (start with 2 Tbsp and add another if you like)
• 2 Tbsp fresh dill, chopped (or 1/2 Tbsp dried dill)

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