Tasty Tuesday: Vegetable Borscht
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Cook time: 
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Serves: 8
 
Vegetable Borscht - delicious and nutritious
Ingredients
  • 3 tablespoons coconut oil
  • 2 big carrots, cubed
  • 2 medium-sized potatoes, cubed
  • 1 green pepper, cubed
  • 3 celery stalks, chopped
  • 8 cups stock
  • 2 cups green peas, frozen or fresh
  • 3 small tomatoes, chopped (or 2 big ones)
  • 3 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt, or to taste
  • ¼ cup packed parsley, finely chopped
  • sour cream – optional
  • 1 jalapeño pepper, chopped in small pieces - optional
  • black pepper powder, to taste - optional
Instructions
  1. Sauté carrots, potatoes, green pepper, and celery in coconut oil for 5 minutes in a 3 quart pot. Add stock, bring to a boil, and simmer covered until vegetables are almost tender (approximately 15-20 minutes).
  2. Add green peas, tomatoes, and tomato paste and simmer for 10 more minutes.
  3. Remove from heat. Add lemon juice and sea salt to taste. Mix in parsley. Serve warm or hot.
  4. Optional you can add finely chopped jalapeno, black pepper powder, or both in your bowl prior serving.
  5. Our kids and myself don’t like it that spicy so we leave out the jalapeno, but my husband happily adds it to his bowl.
  6. Serve with a dollop of sour cream if you can have dairy. Enjoy!
Recipe by Orgali at https://orgali.ca/2014/07/tasty-tuesday-vegetable-borscht/