Borscht – Vegetarian/Vegan Optional

This classic Borscht recipe comes from our favorite Moosewood Cookbook.  It can be made completely vegetarian, vegan or you can use a meat stock for the broth addition.  Delicious, simple and absolutely gorgeous. This soup deserves a place on your table.

1 1/2 c thinly sliced potato

1 c thinly sliced beets

4 cups vegetable, chicken or beef stock OR water

2 T Butter or olive oil

1 1/2 c chopped onion

1 scant tsp. caraway seeds

2 tsp salt

1 large carrot, sliced

1 stalk chopped celery

2 cups chopped cabbage, green or red

1/4 tsp chopped dill

1 T cider vinegar

2 cups tomato puree

Place sliced potatoes, beets and stock/water in a medium sauce pan and cook until veggies are tender.  Remove potatoes and beets, reserve cooking liquid.

In a medium soup pot, heat butter or oil and add the onions.  Add caraway seeds and salt.   Cook until onion is translucent, then add carrot, celery and cabbage.   Add stock/water from the beets and cook covered until the vegetables are tender.  Add the cooked potatoes, beets and remaining ingredients.  Simmer for another 30 min, taste for seasoning.