I met my boyfriend 6 years ago and was quickly introduced to his mom’s delicious borscht. It’s time to share this recipe, with my vegan take! A couple things to take note of: it’s always better the second day after the flavours have melded together, taste as much as you can during the cooking process and adjust seasonings as needed. Traditionally this soup is served during the holiday season but we love it so much that I make it every couple of weeks. Hope you enjoy & let me know in the comments how it turns out! 🙂 Molly xx   Prep time: 15 mins | Cook time: 50 mins  | Total time: 65 mins Serves: 6 Ingredients: 4 large beets, roasted and diced 4 medium sized potatoes, diced 1 onion, diced 5-6 cloves garlic, minced Water (enough to fill large pot, leaving 2 inches) 2 cubes veggie broth 1/4 cup red wine 1 tbsp apple cider vinegar 1 tsp balsamic vinegar 1 tsp Himalayan sea salt 1 tsp black pepper fresh or dried herbs (basil, cilantro, …