Sasha's Plant-Based Borscht

Ingredients

• 4 medium red beets with greens
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 large cloves garlic, minced
• 2 large carrots, peeled and cut into 1/2-inch cubes
• 1 rutabaga, peeled and cut into 1/2-inch cubes
• 1 medium parsnip, peeled and cut into 1/2-inch pieces
• 2 teaspoons dark brown sugar
• 2 quarts water
• ¼ medium head green cabbage, shredded
• 2 teaspoons salt, or more to taste
• 1 large bay leaf
• 1 tablespoon white wine vinegar, or more to taste
• freshly ground black pepper
• 1 small bunch parsley, stems removed, finely chopped
• ¼ cup sour cream, or to taste

Ingredient Image

Step 1

Trim the beet greens from the beets—remove and toss the stems, then wash and chop the leaves. Set those aside for later. Next, give the beets a good scrub, place them in a pot, and cover with water. Bring it to a boil, then lower the heat and simmer, covered, until you can easily poke a knife through them—this usually takes about 30 to 40 minutes. Drain the beets and rinse with cold water until they’re cool enough to handle. Peel them right away and grate them coarsely, then set aside.

Step 2

Heat some olive oil in a large pot or Dutch oven over low heat. Add the chopped onion and cook gently until it’s soft and translucent, stirring often—about 3 to 5 minutes. Toss in the garlic and cook just until you can smell it, about a minute, being careful not to let it brown. Then add the carrots, rutabaga, and parsnip. Cook over medium heat until they start to soften, around 12 to 15 minutes. Sprinkle a little brown sugar over the veggies and keep cooking until they develop some golden spots, about 3 to 5 more minutes.

Step 3

Pour in 2 quarts of water, add the cabbage, salt, and a bay leaf, then give everything a good stir. Bring the mixture to a boil again, then reduce the heat and let it simmer until the vegetables are tender, about 10 to 15 minutes. In the last couple of minutes, stir in the beet greens, leaving the pot uncovered so they keep their bright color.

Step 4

Finally, mix in the grated beets and take the pot off the heat right away to keep that vibrant color fresh. Taste and season with vinegar, salt, and pepper to your liking. Serve it up with a sprinkle of fresh parsley and a dollop of sour cream, if you like.