The soup comes together really quickly. Most of the time is spent peeling and cutting or shredding the vegetables. Use a food processor to speed up the process. I have a small food processor, so I shredded only the carrots and beets in my food processor and sliced the cabbage really thin with my knife. If you don't have a food processor, cut the cabbage into shreds and slice or dice the other vegetables really small.
Borscht is usually served with sour cream or yogurt. Instead, I made a simple avocado sour cream by blending avocado, lemon juice, garlic, and a little water to the consistency of sour cream. If you prefer, a dollop of an unsweetened non-dairy yogurt or a squeeze of lemon juice will add that pleasing sour contrast to this sweet, earthy soup. You will find the recipe at the end of this post.
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon dill seed
1/2 teaspoon salt (optional)
2 cups cooked or 1 can white beans, drained and rinsed
1 large carrot, peeled and shredded
3 medium beets, peeled and shredded
3-4 cups shredded green cabbage, about a 1/4 of a small head
1 large Yukon Gold potato, diced
2 Roma tomatoes, cored and diced
8 cups water or stock, or half water half stock
1/3 cup packed fresh dill weed, tender stems and leaves
To your health and happiness,
Beans and Rice