Vegetarian Borscht

This is a delicious soup with vegetables and layers of flavor.  Close your eyes and take a bite, experience all the wonderful flavors popping inside your mouth.  There is not one flavor that stands out from all the rest.  Without this recipe I would never know how to flavor this enticing pot of delectable vegetables.   Come on, try it, with a red glass of wine and just have fun!

3 to 4 medium to large beets, leaves and roots removed.  Scrub and wash well.  Make a few holes in each beet with a sharp knife, wrap in foil and bake in a preheated oven at 400 degrees for 1 hour and 30 minutes.  Remove from oven and let cool.  Peel and cube getting ready to add to the stock pot below

In a skillet with 1 stick melted butter, sauté the following;

3 carrots grated
1 turnip grated
1 large onion finely chopped
1 cup thinly sliced celery
Sauté the vegetable in butter until soft about 15 to 20 minutes
Add I can of tomato paste, mix thoroughly, set aside.

 In a large stock pot place 32 ounces of vegetable stock/broth and the vegetables which have been sautéed in butter and tomato paste.  Also add 32 ounces of water and water as needed.  Place on stove and cook on high until hot and cut down low to medium. 

Add additional ingredients;

½ head of finely chopped green cabbage
10 clove garlic peeled and bruised with a knife
4 medium red potatoes – peeled and cubed to desired size
Juice from 2 lemons
1/3 cup red wine vinegar
2 tablespoon brown sugar
3 dry chili peppers, rinsed well with stem and seeds removed
4 bay leaves
6 peppercorns
1 tablespoon of pickling spice
2 teaspoons of seasoned salt
Do not forget the prepared beets above.

Mix all these ingredients cook until tender, simmer slowly.  Be careful not to cook too long, you do not want your vegetables to turn to mush. 

Serve in a bowl with a dollop of sour cream, your favorite bread, I would prefer a slice of sweet southern homemade cornbread and never ever forget that glass of wine!  Enjoy!