Borscht

2 tbsp olive oil
2 roasted garlic cloves
1 medium onion, diced
2 C shredded cabbage (or 1 Bag 450gr Cabbage slaw)
1 can (14.5 oz) chopped tomatoes (or fresh tomatoes)
3 medium beets, peeled and diced (300 gr)
2 carrots, cut into thin half-moons
1 medium potato cubed (200 gr)
6 cups stock or broth

2 tbsp sherry (or vinegar)

1 tsp ground coriander
Celery salt (to taste)
fresh ground pepper to taste
1 Tbl fresh lemon juice (optional)

1. Warm olive oil in med-large pot; add garlic & onions and sauté 10 mins until soft and just starting to brown. 2. Add cabbage and sauté 5 mins until soft and wilted. 3. Add tomatoes, beets, carrots, potatoes, broth and herbs. 4. Cover and bring to a boil, then reduce heat to simmer, partially covered for 15 mins or until potatoes are tender. 5. Add remaining ingredients and Taste test! Adjust if desired. Serving Size: 10 bowls

Number of Servings: 10

Recipe submitted by SparkPeople user JULIA_RUN2SMILE.