Spring Borscht from Savoring the Seasons of the Northern Heartland by Dooley and Watson
Salt the Beets first to set their color…Serve with a dollop of sour cream…
3-4 c thinly sliced (julienned) beets (from about 2 medium or 4 small beets)
2 T salt
1 T olive oil* (they specify butter, but we are vegan, and this still tastes great with oo)
1/2 c peeled, diced potatoes
1/2 c diced carrots
1/2 c peeled diced onions
1 clove garlic crushed
1 T lemon juice (can use cider vinegar in a pinch)
1/2 c cut string beans
1/4 c peas
1/4 c sliced green onions
2 T chopped fresh dill
2T chopped fresh parsely
sour cream for garnish
Toss the beets with salt and set aside. This sets the color. Do not rinse them. In a large deep saucepan, melt the *olive oil (butter in orig) and saute the beets, potatoes, carrots, onions, and garlic for about 1 minute. Add the lemon juice and enough water to just cover the vegetables, and simmer until soft. Add the string beans, peas, and green onions, and simmer until just tender. Chill the soup (We serve this warm*). Add the herbs and serve garnished with sour cream. Delicious hot or cold.