Vegan Borscht - cooking recipe

Ingredients

2 -3 large beets
1 small onion
1 large carrot
1 quart vegetable broth
1 tablespoon olive oil
1 tablespoon white vinegar
1 tablespoon sugar
2 bay leaves
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon dried dill
1/4 teaspoon sea salt

Preparation

Shred the beets, onion, and carrot in a food processor.
Bring the vegetable broth to a low boil, then add the oil, sugar, vinegar, bay leaves, and spices.
Add the shredded veggies, loosely cover, and let simmer for 40 minutes or until all or most of the broth has been absorbed.
Remove from the heat and let stand for 40-60 minutes. Serve warm or hot, I think it is pure awesomeness on a fresh Kossar's bialy.
Want to make the creamy variety? Use 2-3 cups of veggie broth or stock instead of the whole quart, and 1-2 cups of unsweetened soy, rice, or almond milk. About 4 cups of liquid are needed.