vegetarian borscht

4		beets
8  cups		cabbage
1  cup		onion
1  cup		carrots
2		celeries
2  teaspoons		sugar
2  tablespoons		apple cider vinegar
4  cups		reduced sodium chicken broth
1/2  cup		dill
1  tablespoon		Morton Table Salt - Iodized
1  tablespoon		Ground Black Pepper
2  teaspoons		Purity Farms Ghee - Clarified

Tip: Click on the ingredient links to learn the nutritional information for all the vegetarian borscht ingredients. The serving size for any ingredient in vegetarian borscht may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

cook beets in water and 2 tsp cider vinegar until just tender. Peel skins off, julienne into thin strips and set aside. Boil and Reduce beet water to 2 cups and reserve.

Shred cabbage and onion. heat ghee in large dutch oven and add cabbage and onion. sprinkle with sugar and cook down until caramelized.

Add celery and dill, cook 3 - 5 minutes. Add carrots, beet. salt and pepper then add stock. bring to a boil at medium temperature, then reduce to simmer for 1 - 1.2 hours.

serve warm with rye bread.