Contributed by Urban Harvest

Our version of borscht is basically a whatever-is-in-the-fridge approach, and yet, every time we make it, our kids love it! Feel free to vary quantities and delete/add items as needed! Note: If you are short on time, you can skip the staging of ingredients, and just toss everything into the pot at once, bring to a boil, and simmer 45 min or so until done. Or, in a pressure cooker, it will take just 5-10 minutes!

Ingredients

1-2 Tbsp Olive Oil or Butter
1 Walla Walla Onion, minced
1 bunch Gold Beets, peeled + diced small (reserve greens)
1-2 Carrots
2-3 med Potatoes, peeled (optional) + diced
¼ Savoy Cabbage, shredded
2-4 cloves garlic, crushed
Water or Stock (Beef, Chicken, or Veg)
2 Tbsp Bragg Liquid Aminos (optional)
2 Tbsp Fresh Dill, minced (or 2-4 tsp dried)
Sea salt & fresh-ground pepper to taste

Instructions

Heat oil or butter in a large soup pot over medium heat. Add chopped onion and turn heat to low, covering with lid. Sweat the onion until it smells sweet and is translucent (a few minutes). Add the beets and carrots, turn the heat up to medium, and let sweat a few more minutes, adding a bit of liquid if necessary. Add the potatoes, garlic, and Bragg‟s (if using), and cover all generously with water or stock. Bring to a boil and reduce to a simmer. Simmer for half an hour. Add the cabbage and simmer another 15-30 min, until all veggies are very tender. Doubles/ freezes well.

Serving Options:
-Blend soup using an immersion blender if desired (some kids may prefer it smooth over chunky)
-Add Vinegar or fresh-squeezed Lemon Juice to taste.
-Serve with a dollop of Sour Cream Top with Fresh Herbs (parsley, chives, extra dill, thyme, and/or basil are all nice!)
-Steam + chop the beet greens and stir into the soup, or blend with the soup (for “monster soup”!)
-Can also be served chilled on a hot day!

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