Hot Borscht





For 4-6 Servings:
2-3 medium potatoes, peeled and sliced
1 medium beet, peeled and sliced
4 cups of vegetable stock

2 tbs butter replacer (Earth Balance)
3 med. onions
3 cloves garlic
1 tsp cumin seed
1 tsp ground fennel seed

2 tsp salt
2 celery stalks, chopped
1 carrot, cleaned and sliced
1 medium red cabbage, chopped

black pepper
1 tsp fresh dill, or parsley
1 tbs cider vinegar
1 tsp honey
1 cup tomato puree

veg. sour cream for topping

Bring potatoes, beets and vegetable stock to boil and cook for abt. 20 minutes, or until the potatoes are tender. Drain while preserving the stock.

In a Saucepan, heat butter replacer and cook onions and garlic until transparent.
Add cumin and salt and cook for another minute. Add celery, carrot and cabbage. Cook for 10 minutes. Then add the saved stock, and all the other ingredients, plus potatoes and beets except the sour cream. Bring to a boil, then simmer for 30 minutes (I did 10 minutes total with the pressure cooker to save time) cool down, season to taste and serve with a dollop of sour cream. ©

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