Friday, 23 January 2015

Vegetable Borscht

Foodie Friday 

Vegan Vegetable Borscht
January is soup month and so when our Good Food Box arrived and contained beets we decided to make Vegetable Borscht, this thick rich soup is full of flavour and wholesome goodness and is part of my Russian Mennonite food heritage.  This version is vegan, dairy and gluten free.

  • 3 beets
  • 2 large carrots
  • 1 large onion
  • 3 talks of celery
  • 3 small parsnips
  • 2 tablespoons of minced dill
  • 2 potatoes
  • 5 cups vegetable broth or water
  • 1 teaspoon gluten free, Tamari Legere

  1. Chop all of your vegetables minus the dill
  2. Place vegetables in a large soup pot and add your vegetable broth or water
  3. Cook until the vegetables are tender
  4. Add the Tamari (you can add more to suit your taste) and dill
  5. Using a hand held blender blend the soup in the pot into a thick soup
  6. Serve

From our table to yours 

Grandma Snyder
©2013-2015 twosnydergirls
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