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Hearty Vegetable Borscht

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Ingredients

Scale
  • 4 cups of beet root peeled and diced
  • 2 tbsp of olive oil
  • One large onion, finely diced
  • 3 celery stalks finely diced
  • 2 small zucchinis, sliced and quartered
  • ½ cup of corn kernels, fresh or frozen
  • 3 small carrots, sliced
  • 1/2 cup of green beans, cut into 1/2 inch pieces 
  • 4 cups of purple cabbage, diced
  • 1 russet potato cubed
  • 4 tbsp of vinegar (red/white wine or apple cider)
  • 6 cups of organic vegetable broth
  • Juice of ½ a lemon
  • 4 tbsp of fresh dill chopped
  • Salt to taste
  • Freshly ground black pepper

Optional: Top with  vegan sour cream

Instructions

  1. Peel and cut all the required vegetables. Set aside.
  2. In a large soup pot heat olive oil over medium/high heat.
  3. Add onion and celery and sauté until translucent (about 4-5mins). Season with salt and pepper.
  4. To the pot and all of the remaining vegetables and vegetable stock.  Season again generously with salt and pepper.
  5. Once the soup is boiling add vinegar then turn down heat to low to simmer. Simmer until vegetables are soft (about 15-20mins). If the soup is too thick add more vegetable stock or water.
  6. Add fresh dill and a squeeze of lemon juice at the end of cooking. Season with salt to taste and freshly ground black pepper.  Top with vegan sour cream if desired
  7. Store soup in the fridge in a sealed container for up to 5 days.

Find it online: https://susancooksvegan.com/hearty-vegetable-borscht/