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Posts Tagged ‘beet soup’

This recipe is a mesh between a couple of different baba recipes.  In reality, Babas make borscht with what they have on hand, or what is available thus, no two batches are ever the same.  The constant is beets…

5 large beets, diced and chop up the greens too!

5 carrots, diced

1 large onion, diced

1 tablespoon earth balance

1 teaspoon black pepper

2-4  cups pickle juice (this is a secret baba trick. We happened to have tons of pickle juice leftover from a Costco sized jar.  If you don’t have this much, or any, sub for 2-4 tablespoons vinegar and add a teaspoon of salt)

1 bunch dill. chopped

Lots of water

Add the beets, tops, carrots, pickle juice and water (how much will vary. You want to cover the veggies and then some) to a large pot.  Bring to a boil, reduce heat to medium, and simmer for 30 minutes. In a separate pan, saute the diced onion in earth balance on low for about 20 minutes or until soft and they have some colour. Add sauteed onions to the pot and most of the dill and black pepper and simmer for another 20 minutes or so.   Add the rest of the fresh dill and serve hot with a dollop of non-dairy sour cream.  Popular additions are green or wax beans and a can of ‘squished in your hand’ plum tomatoes.  Makes a lot!

~The Vegan Project

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