Vegan Beetroot Borscht

• 1 Tablespoon Unrefined Sunflower Oil
• 2 whole Onions, Diced
• 1 whole Beetroot, Chopped In Small Cubes
• 1/2 cups Celery Root, Chopped In Small Cubes (or Grated, As You Wish)
• 1 whole Big Carrot, Grated
• Sea Salt, to taste
• 1/3 teaspoons Ground Pepper
• 3 Tablespoons Vinegar
• 1/2 cups Chopped Celery Leaves (or Lovage Leaves)
• Chopped Parsley For Garnish

1. Heat oil in a large pot over medium heat.
2. Add diced onions and saute for 5 minutes, until golden.
3. Add water, enough to fill a little less than 2 thirds of the pot.
4. Add chopped beetroot, celery root, grated carrot, salt and pepper.
5. Boil for 30 minutes.
6. Add vinegar and chopped celery leaves and heat through.
7. Garnish with parsley and serve hot!

sunflower oil, onions, whole beetroot, celery, carrot, salt, ground pepper, vinegar, celery, parsley

Taken from tastykitchen.com/recipes/soups/vegan-beetroot-borscht/ (may not work)