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Borscht


INGREDIENTS

1 large carrot
1/2 pound celery root
1 medium red onion
1 medium zucchini
1 medium tomato
1/2 large red bell pepper
6 ounces or 1/4 head small red cabbage
1/2 pound or 2 medium beets
3 cups vegetable broth, plus additional broth for liquid sauté
1 lemon
Salt and pepper to taste
1/4 cup fresh chopped parsley (optional)
Tofu Sour Cream (optional)
1 (12 ounce container) extra firm silken tofu, drained
1 tablespoon lemon juice
1 tablespoon red wine vinegar
Salt to taste

RECIPE PREPARATION

Peel and wash the vegetables.
Grate the carrots, celery root, zucchini, red cabbage, and beets using a food processor or medium grate.
Chop the onion, tomato, and bell pepper into 1/2 inch cubes or smaller.
Liquid sauté grated and chopped vegetables in pan for 3 to 5 minutes: Heat several tablespoons of vegetable broth in a pan over medium-high heat until bubbling, then add veggies and liquid sauté until just al dente, just as you would with oil, frequently deglazing pan with wooden spatula and additional broth if it evaporates.
Heat 3 cups vegetable broth in large pot until boiling, then reduce heat to simmer.
Add sautéed veggies to broth and simmer for 20 to 25 minutes, adding salt and pepper to taste, and simmer until veggies are tender.
Squeeze in the juice of 1 lemon to taste for traditional sour flavor.
Tofu Sour Cream (optional)
Combine all ingredients in high speed blender then puree until smooth and creamy.
Chill before serving.
Store in refrigerator in sealed container and use within 2 weeks.

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