Beets fresh from the garden
Our beets in the garden are ready, so my family knows its time for me to cook borscht, a soup made with beets for the main ingredient. I’ve made a few changes in Grandma’s recipe such as adding potatoes, honey and substituting olive oil for butter. It’s still a wonderful recipe and freezes well also…
Borcht
makes 8 servings
1 cup thinly sliced potatoes, more or less as you like
3 cups thinly sliced beets, also as you like
4 cups beef stock
2 tablespoons olive oil
½ cup chopped onions
2 teaspoons salt
1 celery stalk, chopped
3 large carrot, sliced
2 cups coarsely chopped red cabbage (I use green cabbage from my garden)
black pepper to taste
2 teaspoons apple cider vinegar
1 tablespoon honey
Tofutti Better Than Sour Cream, for topping
Directions
Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. 
Remove potatoes and beets with a slotted spoon, and reserve stock.Pour olive oil in a large skillet over medium heat. Stir in onions and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage.
Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
Add potatoes and beets to the skillet. Season with black pepper. Stir in cider vinegar and honey. Cover, reduce heat to medium low, and simmer at least 30 minutes.
Serve topped with Tofutti Better Than Sour Cream, dill weed, or chopped fresh tomatoes.
