Jasmyn

I’m sure this is nowhere near as good as what Tatiana makes, but this is my attempt to make borscht. I made it meatless for my vegetarian daughter, although I think it would be delicious with some browned stewing meat

Tatiana’s Vegetable Soup

2 tablespoons Olive Oil
3 small Onions
3 ribs Celery
3 Carrots, sliced
1/4 head Red Cabbage, shredded
1 small Zucchini, diced
1 small Sweet Potato, cut in half lengthwise and sliced crosswise into half moons
2 small Red Potatoes, diced
1 Beet, diced
1 can Stewed Tomatoes
1 can Diced Tomatoes
1 cup tomato juice
1 tablespoon salt
1/4 teaspoon pepper

2 cubes Vegetable Boullion

1/3 cup frozen or fresh peas
1/3 cup frozen or fresh corn

In a large Dutch oven, saute onions in olive oil. Add celery, saute until lightly browned. Add  the rest of the vegetables to the pan as you slice them. When all vegetables have been added to the pot, add the tomatoes and juice, vegetable boullion, salt and pepper. Add corn and peas. Add water to within one inch of the top of the pot. Bring to a boil and simmer about one hour.  Add parsley or pan toasted bread crumb garnish if desired. Serve with freshly made crusty bread.