Beet Borscht

Serves: 6
Cooking Time: 30 min

Ingredients

• 1 tablespoon vegetable oil
• 1 cup onions, diced
• 1/2 cup celery, diced
• 42 oz Manischewitz® Chicken Broth (3 cans)
• 2 1/2 cups fresh beets, diced
• 1 tablespoon lemon juice
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 cup soy milk, unsweetened
• 2 tablespoon cornstarch
• Salt and pepper, to taste

Preparation:

1. Using a medium stock pot, sauté onions and celery in oil over medium high heat; add Manischewitz® Chicken Broth and beets; bring to a boil.
2. Add lemon juice, rice vinegar and brown sugar; reduce heat to a low boil and simmer until beets are tender, about 20 minutes.
3. Remove from heat and allow to cool for 5 minutes.
4. Pour mixture into a food processor and purée.
5. Place mixture back into stock pot and return to heat; bring to a boil.
6. Combine soy milk and cornstarch; add to beet mixture; simmer for 1 to 2 minutes or until thickened.
7. Season with salt and pepper if desired.

Note: Can substitute golden beets if available.