Recipe – Borscht

Recipe – Borscht

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.