U Grow Organics Veggie Borscht!
This amazing rendition of the traditional Russian beet soup is sweet and savory with a tart snap. This done-vegetarian recipe is a stunning presentation and is certain to warm the soul. We recommend using fresh organic produce from your garden for the best nutrition and flavor.
4 medium red beets (3 sliced ¼” shoots, 1 shredded)
1 red onion quartered and sliced
½ red cabbage
2 celery stalks
Beet greens, chard or kale (optional)
1 cup tomato puree (2-3 tomatoes)
3 cloves garlic, minced
2 carrots halved and sliced diagonally
1 medium rose potatoes halved and sliced thinly
or several small purple potatoes, quartered
3-4 crimini, oyster or shitake mushrooms sliced
1.5 gallon vegetable, or beef base (traditionally simmered with beef bone)
or 1.5 gallon filtered water, 1 1/2 tbsp of “Better than Bouillon – No Beef” soup base.
Plenty of fresh dill
¼ tsp cumin
3 tbs cider or red wine vinegar
1 tsp black pepper
4 tbs honey
1. Sweat onions, cabbage celery in pot for 5 minutes with olive oil. Add liquid (water with soup base, or vegetable or beef broth and tomato puree). Simmer med-low for 25 min.
2. Add garlic, cut beets, greens, mushrooms, honey, spices, vinegar, a few sprigs of dill and some cilantro. Simmer low for 20 min.
3. Add potatoes, carrots and shredded beet and simmer for 15.
4. Serve with whole yogurt or sour cream (optional) and fresh dill. Serve with fresh toasted pumpernickel and butter for additional heavenlyness. Serves 5-8.