Vegan Russian Borscht for your Mushka!

 I love the word Mushka.  It reminds of a tiny cute little one.  But, in all actuality it means little fly in Russian and/or Polish.  Hmmmm....so why do we use it as a term of endearments?

Anyway, when I think of borscht, I imagine a large russian woman wearing a white apron and a babushka, slaying over the stove top, stirring a cauldron full of this stew.  Don't know why, just makes sense to me.

This is a terrifically earthy beet soup with a slight sweet and sour element to it.  It is hearty, but you feel great after enjoying a nice bowl.  The cabbage, vinegar and lemon have a nice cleansing affect. 

This recipe makes a large stock pot full of soup.  Great for leftovers and freezing!  I actually think my freezer is full of frozen soups.  I guess we will never go hungry if there is an apocolypse.

Vegan Russian Borscht 

 

 Ingredients:
2-3 large beets peeled grated or shredded in food processor
1.5 c chopped mushrooms
2 potatoes, peeled and cut into small pieces or shredded in food processor
1/2 head cabbage chopped
1 onion chopped into small pieces
3 tomatoes chopped
1 tbsp tomato paste
1/4-1/3 c red wine vinegar
1 lemon juiced
4 tbsp evoo
10 c water
6 cup vegetable broth
plenty of fresh ground pepper
1 tbsp of your preferred sweetener
salt to taste
1 tbsp fresh dill chopped

Directions:
A few hints or helpful tips before you get started:  If you have a food processor with a shredder attachment, use it to shred the beets and potatoes!  So much easier and faster!!  Give your self a little break!  Next, to easily peel beets, boil them in water for just 1 minute and then peel.  And remember another one of my tips with beets:  cover your hands with either gloves or a plastic baggy...you are now red dye free!

In a large stock pot, heat evoo and saute onions and mushrooms until onions are translucent.  Add in beats, potatoes, cabbage and mix and saute for just a few minutes.  Add in all the remaining ingredients except for dill in lemon juice.  Bring to boil, cover and simmer on low for about 2 hours. With a food processor or blender, transfer about half of your soup and blend until smooth.  Return to pot and stir completely.  Salt and pepper to taste.  Add in lemon juice.  If you would like the soup to be more sour, add more red wine vinegar.  Serve with sprinkled dill on top.
You can enjoy this both hot and cold!