Vegan slow cooked borscht

This is a perfect summer borscht for those who doesn’t eat meat. Light and tasty, it will give you energy that will fuel you day!
First, you need to choose an oven proof pot. Glass or ceramic pot will work best.
Cut your beetroots and onions into thin strips. Mix water and beetroot brew in a pot, add cut vegetables and salt and bring to a boil. Then place the pot into the oven preheated to 240 degrees and keep cooking in the oven for 3-4 hours. Mix flour with sunflower or mustard oil and add to borscht 5 minutes before it is done. Also add peppercorns and salt to taste. Bring to the boil again and take out from the oven.

You will need:

For borscht:

• Water – 5-6 cups
• Beetroot brew – 2 cups
• Beetroot – 16 oz
• 2 yellow onions
• Wheat flour – 2 tablespoons
• Sunflower oil – 1 tablespoon OR
• Mustard oil – 1 tablespoon
• 5-6 peppercorns
• Salt – to taste

How to make beetroot brew