Ukrainian Borscht

Beets are one of our favorite vegetables. Their unique deep purple color is magically beautiful. Due to the beauty, I try to be very careful with cooking beets at home; otherwise, their juice could jump to everywhere in the kitchen. After repeated washes, my hands were still pinkish. I found a few tiny pink dots on my T-short...

I checked several similar recipes and created my version: 100 % vegetarian with multiple veggie. All vegetables were smooth tender and brought natural sweet, hearty flavors. Neither broth nor herbs were needed at all. This soup would be surely on our dinner list for this coming fall/winter season.

Ukrainian Borscht
MAKES about 5-6 bowls

3 small beets, peeled and shredded
2 carrots, peeled and shredded
2 Yukon potatoes, peeled and cubed
1/4 cabbage, shredded
1 can diced tomato
2 tsp olive oil
1 small onion, finely chopped
1 garlic clove, minced
salt and pepper for taste

1. Heat beets and 6 cup water in a large pan, bring to boil, simmer for 5 min.
2. Add carrots and potatoes, bring to boil, simmer until soften.
3. Add cabbage and tomato, bring to boil, simmer
4. Meanwhile, saute onion with olive oil over medium-low heat until soften and lightly brown. Add garlic and saute for another 2 min. Add onion mixture in the soup pan, mix and simmer over low heat for 1 hour.
5. Adjust taste with salt and pepper.