Barszcz Ukraiński (Ukrainian Beet Soup - Dairy-Free)

Ingredients

• 4 medium Beets
• 1 large Carrot
• 1 large Onion
• 2 medium Potato
• 0.5 small head Cabbage
• 1 can (15 oz) Kidney Beans
• 2 tablespoons Tomato Paste
• 6 cups Vegetable Broth
• 2 tablespoons Lemon Juice
• 2 cloves Garlic
• 2 leaves Bay Leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Instructions

1. 1Peel and shred the beets, carrot, and potatoes. Chop the onion and cabbage.
2. 2Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. 3Add the beets, carrot, and tomato paste and cook for another 5 minutes, stirring occasionally.
4. 4Add the vegetable broth, potatoes, cabbage, kidney beans, bay leaves, salt, and pepper to the pot.
5. 5Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the vegetables are tender.
6. 6Stir in the lemon juice and minced garlic. Simmer for another 5 minutes.
7. 7Remove the bay leaves before serving. Adjust seasoning to taste. Serve hot.

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