1 small bell pepper, sliced (you can use red, green or yellow)
1-2 cups grated beets (optional)
1 (one) 8 oz. can tomato sauce
2-3 cups favorite pre-cooked beans
1 tbsp favorite all-purpose seasoning (or to taste)
⅓ cup chopped green onion
⅓ cup chopped dill
Instructions
You can leave potatoes in their skins or peel. If leaving unpeeled, make sure to scrub well. Chop potatoes
Shred cabbage with a knife or use a mandolin
Combine water, potatoes, cabbage, bay leaves and salt; bring to boil
Reduce heat to medium and boil for 10 minutes.
Meanwhile prepare remaining ingredients: chop onion, carrots and bell pepper and; after 10 mins of potatoes boiling, add to the pot and continue to boil
Chop or grate beets; add to the pot
Add tomato sauce and seasoning; continue to boil, covered, until potatoes are falling apart (about 15 minutes)
For an extra oomph add 2-3 cups of precooked bean at the same time when you are adding onions and other vegetables
Turn off the heat and add green onions and dill
We, Slavs, love our borscht with a spoonful of mayo. If you decide to use vegan mayo, borscht will no longer be fat free, but it will be oh so good!
Notes
*add more if you like thinner soup like I do--I live for broth! Borscht tastes great even on the second and third day, reheated.
Recipe by Vegalicious at https://www.vega-licious.com/vegan-borscht-recipe/