Who knew Borscht could be so good

Ingredients

1 large red onion

finely chopped 2 cloves garlic

minced 3 beets with leaves (beets peeled and grated, stems and leaves separated and chopped)

2 carrots, thinly sliced or grated

1 cup shredded red cabbage

1 cup swiss chard (stems and leaves separated and chopped)

5 cups vegetable stock or water

3 tablespoons sherry or red wine vinegar

3 tablespoons chopped fresh dill or parsley

Salt and pepper to taste

Plant based sour cream to serve

Preparation

1. Heat a non-stick soup pot and add onion and a splash of water and sauté until onion is softened about 5 minutes.

2. Add garlic and sauté for about 2 minutes until fragrant.

3. Add beet stems, swiss chard stems, sliced carrots and vegetable stock or water and bring to a boil.

4. Lower heat and simmer for 10 minutes.

5. Add cabbage and grated beets and cook 5 minutes more.

6. Add beet greens and chard and cook for 5 more minutes until wilted.

7. Add vinegar, sprinkle with fresh herbs and serve immediately.