I love root veggies of all kinds. Turnips, potatoes, carrots…but most of all I ♥ beets!
Last week I made a big batch of my favorite soup (pictured above) Russian Beet Borscht from my cookbook: Not Just for Vegetarians. Along with it, a yummy loaf of Rye and Fennel Seed bread, a new recipe I just created. I can’t share that one ’cause it’s one I’m including in the new cookbook I’m working on. Speaking of that project, it’s going great!
But I can share my recipe for the borscht, if you haven’t tried it already.
See page 2 of this post for the recipe for : Russian Beet Borscht.
What is your favorite root veggie and if you can, do share a recipe link you have for using it!
RUSSIAN BEET BORSCHT
Add a dollop of regular or vegan sour cream and thick slices of fresh rye bread for a truly satisfying meal-in-a-bowl feast.
Serves 6 generously. Freezes well. Can be served hot or cold.
3 T. vegetable oil
1 medium- large onion, diced
2 large carrots, diced
2 large stalks of celery (use the leaves also),diced
1 large potato, diced
1/2 small cabbage (red or green) finely chopped or shredded
1/2 (155gr.) pkg. vegetarian pepperoni or ham, finely diced
2 – 14 oz. cans of diced (drained and rinsed) or equivalent cooked, fresh beets if available (my preference)
2 – 14 oz. cans stewed tomatoes (add the juice too)
2-4 cloves garlic, minced (to taste)
2 T. fresh or 2 teas. dried finely chopped dillweed or 1 T. dillseed crushed
2-3 T. apple cider or red wine vinegar
1/2 teas. sea salt, to taste (opt.)
1/8-1/4 teas. freshly-ground pepper, to taste
1- 2 teas. Mrs. Dash Original Blend OR Spike Seasoning Blend, to taste (opt.)
1 T. honey
5 C. vegetable soup stock
2 T. cornstarch
In a large soup pot, heat oil over medium heat. Add the onions, carrots, celery, potato, cabbage and vegetable pepperoni or ham and sauté for 5 minutes. Cover and steam for 2 additional minutes to release flavors. Add all remaining ingredients EXCEPT cornstarch. Cover and simmer over low heat for 1 hour, stirring occasionally. Adjust seasonings to taste.
Blend cornstarch with 5 T. cold water until smooth. Add to soup for last 10 minutes of cooking time.
Recipe adapted from Not Just for Vegetarians by Geraldine Hartman. All rights reserved.