This is my FAVORITE winter soup recipe because I purchase almost every ingredient at the farmers market – the definition of cooking with the seasons. The recipe is vegan, although I like to top it with sour cream. It’s also got apple cider vinegar to give it acidity which is great for gut health!

Winter Borscht (Russian / Uranian beet soup)

Makes 8-10 servings

Ingredients

• 3 tbsp olive oil
• 3 medium beets, peeled and sliced into 1 inch matchsticks
• 3 medium yellow potatoes, peeled and sliced into 1 inch matchsticks
• 2 carrots, peeled and sliced thin
• 2 bay leaves
• 11 cups water
• (Optional) 2 sticks of celery, finely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium tomato, pureed in blender
• 3 tbsp apple cider vinegar, or more to taste
• 3 tbsp fresh dill, or more to taste
• Salt and pepper to taste
• (Optional) Sour cream for serving

Directions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add beets and saute for about 10 to 12 minutes until soft.
3. Add the water, potatoes, carrots, and bay leaves to the pot. Cook until the potatoes are soft enough to pierce with a fork.
4. Meanwhile, heat 1 tbsp olive oil in a pan over medium heat.
5. Add the onions and celery to the pan. Cook until the onions are cooked through and almost translucent.
6. Add the garlic to the pan and saute another 1-2 minutes until the onions are cooked through.
7. Add the pureed tomato to the onion, garlic, and celery mix. Reduce the mixture in the pan until the water is mostly evaporated out.
8. Pour the onion, celery, garlic, and tomato mix into the pot.
9. Once the potatoes are soft, add in the apple cider vinegar and fresh dill.
10. Add salt and pepper to taste.
11. Serve hot and top with sour cream if desired.