Borscht! (Vegan)

* 8 cups broth (I used Trader Joe's Hearty Vegetable broth)
* 1/2 cabbage, chopped (I used the slicing disc on my food processor)
* 3 carrots, grated (I used the grating disc)
* 1 onion, grated ( " )
* 4 fresh raw beets grated ( " ), divided
* 2 cloves garlic (I used 1 tablespoon minced bottled garlic)
* 2 potatoes, peeled and cubed
* 1 six-oz. can tomato paste
* 1 14.5-oz. can diced tomatoes
* 2 teaspoons sea salt (more or less, depending on how salty the broth is that you use).
* 2 or more bay leaves
* 1 teaspoon or to taste of the following dried herbs:
oregano
basil
dill
coriander
parsley
Add fresh ground black pepper and/or cayenne (red pepper) to taste
* 2 tablespoons apple cider vinegar
(vegan sour cream - optional)

Put the broth in a large soup pot. Add the cabbage, onion, potato, garlic, carrots, and HALF the grated beets. Add the tomato paste, tomatoes, salt, bay leaves, herbs, and pepper.
Bring to a boil and simmer until vegetables are tender. At least an hour.

A half hour or so before serving stir in the rest of the beets and the vinegar.

Makes 16 cups, or 8 servings of 2 cups each. If desired, serve with a dollop of vegan sour cream (not included in the nutritional information),

Number of Servings: 8

Recipe submitted by SparkPeople user ANTIOCHIA.