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Black Bread and Borscht

This is from The Accidental Vegan by Gartenstein.

  • 4-6 c veggie stock or water
  • 2 parsnips, peeled and cut in chunks
  • 2 carrots, cut in chunks
  • 1 onion, quartered
  • 2 cloves garlic
  • 1 potato, quartered
  • 1 c shredded cabbage
  • 1 bunch fresh dill
  • 1 t sea salt
  • 1/2 t pepper
  • 6 medium beets, cooked and warm
  • 2 T white distilled vinegar

Put everything but the beets and vinegar in a large pot and boil for 45 minutes.  Drain and reserve the liquid, then puree in a blender or food processor with the beets, adding stock as necessary for processing.  Combine everything, including the reserved stock and the vinegar, whisk and serve.

I had to change a lot but I thought it was good.  I had no parsnips so used more carrots, and I had no cabbage.  I used beets I canned last year, just heated them up in the microwave.  I used frozen dill, probably 1/3 c packed.  It had some zing/heat to it, maybe the garlic or the vinegar.

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