Recipe – Borscht
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| 4 beets, whole | 1 6 oz. can tomato paste |
| 4 russet potatoes, diced | 1 tsp. raw agave or sweetener of choice |
| 1 onion, chopped | ¼ head red; ¼ head white cabbage, shredded |
| 1 green pepper, diced | 1-2 Tbsp lemon juice, or to taste |
| 2 carrots, grated | Salt, to taste |
| 6 cloves garlic, minced | Fresh parsley |
| 2 Tbsp. olive oil | Healthy homemade sour cream |
| Boil beets until crisp tender. Remove from water; peel and set aside. Cook potatoes in beet water for about 10 minutes. Sauté onion, bell pepper, carrots, and garlic in olive oil until tender; add tomato paste; cook 2 minutes. Combine mixture into beet water. Add grated beets, cabbage, sweetener, salt and lemon juice. Gently simmer 40–50 minutes for flavors to enhance. Garnish with parsley and sour cream. |