This borscht is the easiest thing going – assuming you have a food processor with a grating attachment.  If you don’t, well, maybe wait to make this one…I made it once without a food processor and it was a ridiculous process.  I forgot to take a picture of it, which is too bad because it’s really pretty.
This is super duper delicious, even if you’re not a beet fanatic.  Although this soup has the lovely red colour that beets impart, the flavour is far more complex and rich than you could imagine.  This is a really healthy dish as well – loaded with vitamin- and mineral-rich veggies and greens and no oil added.

I like to prep my vegetables while working on my impression of a Russian accent.

Makes 6-8 huge portions

1 bunch beets (with beet tops attached – if you can’t find with the tops still on, use spinach/kale/chard!)
4 carrots
4 potatoes
3 cloves garlic, minced
1 tbsp smoked paprika
1 tbsp salt
2 tbsp red wine vinegar
Package of Tofurky sausages (Kielbasa variety works best, but they are all good) or 4 links of sausage from this recipe
Tofutti Sour Supreme sour cream (optional)

Peel and wash your carrots, potatoes and beets.  Wash and chop the greens into bite size pieces and finely chop the garlic.  Place in a large soup pot and cover with just enough water to cover the vegetables.  Bring to a boil, adding the salt, spices and vinegar, then turn down to a low simmer and cover.  Cook for 20 minutes, stirring periodically.  Throw in the chopped sausage pieces, cover again and cook for another 25-30 minutes.  Taste for salt.  Ladle into bowls and top with a dollop of vegan sour cream.


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