This is a vegetarian version of my favorite winter soup. It usually calls for carrots, but I have a carrot allergy (yeah, I know… weird), so I have eliminated that part of the recipe. I made it tonight, and served it with some grainy buttered artisan bread. SO GOOD!
Serves 6-8
Ingredients:
4 large organic beets, peeled and shredded
1/2 organic cabbage, shredded
1/2 organic red onion, diced
4 peeled potatoes, peeled and diced small
2 T organic balsamic vinegar
1 T organic lemon juice
2 bouillon cubes
Water
More vinegar to taste
Ground salt crystals to taste
Maple syrup to taste
Lemon juice to taste
Fresh chopped dill (about 2 T)
Dollop of Sour cream to garnish (use vegan alternative for dairy-free)
Instructions:
1. Peel beets and shred in food processor.
2. Shred the cabbage in food processor.
3. Peel and dice potatoes.
4. Dice the onion.
5. Put beets, cabbage, potatoes, red onion, vinegar, and bouillon cubes in crock pot. Fill the rest of the pot with water, leaving about 3 inches to make room for cooking.
6. Turn the crockpot on high, and cook for 4 hours.
7. Add chopped dill. Adjust seasonings with salt, maple syrup, vinegar, and lemon juice. Borscht should have a sweet and sour flavor.
8. Dollop a scoop of sour cream onto the soup when serving. Enjoy hot or cold.
Plum Hill 