Quick and easy Borscht

Ingredients

Makes about 6 bowls

Ghee
1 onion, diced
3 garlic cloves, minced
2 bay leaves
Salt and pepper to taste
2 carrots, diced
1/4 of a red cabbage (or 1/2 a small), shredded
1/2 tsp of ground cloves (or 3 cloves)
2 tbsp of apple cider vinegar
1/2 tsp of ground turmeric
2 portobello mushrooms, diced in chunks
6 medium shiitake mushrooms, sliced 4 ways
2 cooked beets, shredded
2 tbsp of organic tomato paste
1 can (400G) of crushed organic tomatoes
5 cups of vegetable broth
Big handful of chopped dill

Instructions

1) Heat 2 tbsp of ghee in a dutchoven or deep pot, over medium heat. Add onions, a good pinch of salt, stir and let soften about 4 min. Add garlic, bay leaves, season with pepper and stir for 3 min.

2) Add carrots and cabbage, stir and let cook covered for about 10 min, until softened. Uncover, and add apple cider vinegar, cloves, turmeric, salt and pepper to taste, and stir. Now add mushrooms, beets and stir.

3) Make a well, add tomato paste and let cook for 4 min, and stir. Add crushed tomatoes and broth, stir and let simmer covered for about 25-30min. Add dill and remove from heat. Serve with a nub of ghee.