Meatless Monday Recipe: Vegetarian Borscht
By: Sheri Wetherell
Published: October 21, 2013

Comforting fall dishes needn't be full of calories. This vegetarian soup recipe from the grandmother of Yummyfoodies is both healthy and light, yet flavorful and completely satisfying! Make a big batch and freeze the extra for those nights when you're looking for a quick and easy dinner.
  Vegetarian Borscht
	Submitted to Foodista by Yummyfoodies
	3 beets
	1 carrot
	1 onion
	1 celery root
	3 celery stalks
	2 garlic
	2 bay leaves
	1/4 white cabbage
	1 bell pepper
	1 large ripe tomato
	handfull of fresh dill
	salt
	black pepper
	citric acid
	Peel and wash the beets, celery stalks and root, onion and carrot. Put them in a large cooking pot add peeled garlic cloves and bay leaves. Full the pot with water and cook until the vegetables are tender.
	Meanwhile, chop some dill and cut the cabbage and the bell pepper into thin long straps. Peel the tomato and grate it.
	When the vegetables in the pot are tender, take everything out of the soup. Let them cool for a few minutes. Grate the beets, carrot and celery root, and put them back in the soup. Add the cabbage, the crushed tomato and the bell pepper also. Season the soup with salt, citric acid and black pepper. Its better to add the spices gradually and taste the soup all the time. Its should be only a bit sour. Also, if the beets weren't sweet enough, carefully add some sugar. Add the chopped dill.
	To keep the cabbage crunchy, don't overcook it. You can even turn off the heat after you add the spices.
	Serve hot, with sour cream and some chopped dill.
	During the cooking you can add some frozen or fresh pees, fresh green beans or canned dry beans.