I found a wonderful posting on a message board I frequent for the stuff, and it finally got me off my tuchus so I could make my own. Good time to do that sort of thing with my vegetarian eats mode on. There are lots of recipes for borscht online with meat in them, but also just as many are vegetarian. In that way, it's sort of like chili I suppose.
Here's what I started with, all arranged in the new enameled dutch oven my mom gave me, yay!
This isn't everything, as I was kind of going on a rough idea and added stuff as the mood carried me. In the end, this is what I used:
- Three quarts vegetable stock, or more if you need it
- Two yellow onions, chopped
- Two carrots, chopped
- Three beets, peeled and chopped
- Three Yukon Gold Potatoes, peeled and chopped
- Head of cabbage, chopped
- A big handful of parsley, chopped
- Four cloves of garlic, crushed and minced
- Dill (fresh if you've got it, I used dried) to taste
- Three tablespoons olive oil
- One tablespoon brown sugar
- Two teaspoons salt
- Lemon or Lime juice, or whatever acidic ingredient you prefer to taste (I use citric acid)
- Cracked black pepper to taste
- Dollop of sour cream (optional)
This is a sweet & sour soup, and the cabbage, mushrooms, and garlic keep it just savory enough to keep your feet on the ground. Make sure your veggies aren't overdone and mushy. You want just a little resistance to the tooth. This makes a ridiculous amount of food by the way. Make sure you have a lot of people eating, or a big leftover capacity. It'll freeze well if you need to do that.