It’s Root Veggie Time Again!

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!

Happy Cooking! :)

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.

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5 responses

  1. I haven’t made this in a while. You are right, it is time for these hearty soups.

  2. This is a delicious soup recipe. My favorite root vegetable is probably potatoes. This is a great time of year for root vegetables. The bread was great too.

  3. Hi Sandy, Are you still blogging? I hope so. It certainly is the time of year for soup. but IMO, every time of year is. ;)

    Hi Joe, I agree. One of my top five favs, year after year.

    Happy Cooking, G :)

  4. Geraldine, This does look so good, and the bread sounds like a wonderful choice to accompany the soup.
    This is good news, to hear that you are working on a new cookbook. :)
    Brenda

  5. I love beets too. I’m going to try this soup!

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