Borscht - Ultimate Root Garden Goodness

• 1/4 cup olive oil
• 2 sliced leeks
• 3 large carrots, 3 celery stalks with leaves and 2 medium parsnips - diced
• Garlic, smashed and chopped
• 1 cooked beet - grated AND 2 large cooked beets - sliced then quartered
• 6 cups vegetable stock; add a little more if you need it.
• 2 bay leaves
• 1 small head cabbage, shredded
• 2 medium tomatoes - diced
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Himalayan sea salt and pink peppercorn - a couple grinds
• 1/4 cup raw rice, brown or white
• 2 large potatoes, peeled and diced
• Greek yogurt or sour cream

1. In a heavy bottom 6-8 qt. stock pot, heat olive oil until the first wisp of smoke rises.
2. Add leeks, carrots, parsnips and celery to the stock pot; toss and saute for 2-3 minutes.
3. Add garlic and continue to cook for another 3 minutes. Transfer the sauteed vegetables over to a bowl.
4. Increase the pan heat and deglaze the bottom with 1 cup of the vegetable stock.
5. Transfer the vegetables back to the stock pot. Add the grated beet, stir to incorporate.
6. Add remaining vegetable stock, bay leaves, cabbage, quartered beets and tomatoes; stir to combine.
7. Then add in red wine vinegar, honey, salt and pink peppercorn.
8. Bring soup to a strong simmer and then lower to a slow simmer - cover.
9. Simmer for 1 hour. Adjust salt and pepper to taste.
10. Add rice, stir, add the potatoes and cook until they are done.
11. Serve with a dollop of sour cream or Greek yogurt.

olive oil, leeks, carrots, garlic, then, vegetable stock, bay leaves, head cabbage, tomatoes, red wine vinegar, honey, salt, rice, potatoes, yogurt

Taken from food52.com/recipes/14521-borscht-ultimate-root-garden-goodness (may not work)