BORSCHT IS A TRADITIONAL RUSSIAN SOUP PREPARED WITH BEETS AND CABBAGE SERVED WITH SOUR CREAM: ENJOY DAN

      VEGAN BORSCHT FOR FOOD BANK HARVEST PARTY by CHEF DAN:

Serves 40

INGREDIENTS:

15 beets, peel and cut into thin slices, layer and cut into match like sticks, beets stain everything so wear gloves

10 potatoes, quarter

2 heads cabbage, shredded

4-tablespons grape-seed oil

15 garlic cloves, minced

5 onions, chopped

10 stalks celery, chopped

10 carrots, peeled and shredded

4 (15) oz white beans

1/2- cup dried dill weed

1/2-cup brown sugar

1 cup red wine vinegar

5 (16oz) cans whole peeled tomatoes

5 quarts vegetables broth

Chives for garnish

4 cups sour cream

Salt and pepper to taste

DIRECTIONS:

1.  Heat 1 Tablespoon grape-seed oil in a skillet over medium-heat.

2.  Stir in the garlic and onions until the onions have softened about 5 minutes.          Set aside.

3.  Heat the remaining 3 tablespoons oil in a stock pot over medium-high heat.

4.  Stir in celery, carrots, beets, cabbage, tomatoes, potatoes, and the onion mixture.

5.  Cook and stir for about 5 minutes.

6.  Stir in vegetable broth,beans, dill weed, sugar vinegar, and salt and pepper.

7.  Bring to a boil and reduce heat and simmer for about 1-1/2 hours.

8.   With immersion blender, blend until somewhat smooth.

9.  Simmer for another 1/2- hour.

10. Sprinkle with fresh snipped chives and top with sour cream.

ENJOY DAN