Hot Beet and Potato Borscht

Name: Hot Beet and Potato Borscht
Yield: 6 to 8 servings
Ingredients: 1 1/2 tablespoons olive oil; 2 large onions, chopped; 3 medium potatoes, peeled and grated; 4 medium beets, peeled and grated; 1 large carrot, peeled and grated; 1 cup orange juice, freshly squeezed or store-bought organic; Juice of 1 lemon; 2 tablespoons minced fresh dill; 2 to 3 tablespoons natural granulated sugar, more or less to taste; Salt and freshly ground pepper to taste; Vegan Sour Cream (page 7), optional

December 9, 2011

Though beet borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. Onion-Rye Scones (page 155) complement this soup well. Unless you are fond of hand grating, using a food processor makes the job much easier.

Recipe notes

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