Easy Low Carb Vegan Borscht (Beet Stew)

Easy Low Carb Vegan Borscht (Beet Stew)

Ingredients

• 1 cup beets ((shredded))
• 1/2 cup shredded carrots
• 2 cup green cabbage ((shredded))
• 3 cup vegetable stock
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tbsp juniper berries
• 3 bay leaves
• vegan sour cream
• fresh dill

Instructions

1. In a stock pot, on medium low heat, sautee beets, carrots and cabbage in the olive oil.
2. Add in seasoning and veggie stock, and simmer until all the veggies are soft, and completely cooked.
3. Remove from the heat, let cool slightly and strain out juniper berries and bay leaves.
4. Serve with chopped dill and vegan sour cream (if desired).