Raw. Vegan. Not Gross.

Borscht & Vegetable Stock (1x46)

Air date: May 07, 2015

Soup fans this one's for you! Laura's got not one, but two great recipes . Learn how to make your own veggie stock and then incorporate it into a beautiful, delicious beet soup. Borscht and broth, it's what's for dinner. Borscht Ingredients: ¼ cup coconut oil 1 ½ lb. beets, washed peeled and chopped 3 leeks, white parts only sliced thinly, washed thoroughly 3 carrots, peeled and chopped 4 cloves garlic, minced 1 tsp. juniper berries 1 tsp. carraway seeds 4 sprigs thyme ¼ cup tomato paste 1 tbls. whole grain dijon mustard 1 can butter beans, rinsed and drained 8-10 cups vegetable stock (Recipe Below) 2 cups shredded red cabbage ¼ cup apple cider vinegar salt and pepper to taste Process: To a large heavy bottom pot, add ¼ cup of coconut oil. Add beets, leeks, carrots, garlic, juniper berries, caraway seeds, thyme, salt and pepper. Saute for 2-4 minutes. Add mustard and tomato paste, stir well to incorporate w/a wooden spoon, approx. 10-12 minutes. Add rinsed butter beans and vegetable stock, stir, bring to a boil and reduce heat to a simmer. Cover and cook for 20-30 minutes. Add the cabbage and apple cider vinegar and cook for another 2 minutes. Remove from heat. Vegetable Stock Ingredients: 3 onions 4 cloves garlic 2 leeks 1 fennel 4 tomatoes 3 large carrots 1 small celery bunch 1 small bunch thyme 1 small bunch parsley 1 tbls. peppercorns salt Process: To a large heavy bottom stock pot, add all the vegetables. Bring to a boil then reduce heat to a simmer. Cook for at least 45 minutes, then strain into a clean container.