Sasha's Vegan Borscht Recipe

Cut the greens off the beets. Remove stems and discard. Wash and dry leaves then chop. Set aside.

Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook covered until beets can be easily pierced with a knife 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.

Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent stirring often 3 to 5 minutes. Add garlic and cook until fragrant without browning about 1 minute.

Add carrots rutabaga and parsnip and cook over medium heat until vegetables start to soften 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots 3 to 5 minutes. Add 2 quarts water cabbage salt and bay leaf; stir well.

Bring to a boil reduce heat and simmer until the vegetables are soft 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.

Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar salt and pepper.

Serve sprinkled with parsley and a dollop of sour cream.