Borscht

 
4 cups water from steamed vegetables
4 cups cabbage - shredded
2 cups beets - chopped or sliced
1 cup potatoes—chopped in small cubes
1 cup tomato puree
½ cup carrot - sliced thin (about 1 medium)
2 large onions - chopped small (about 1½ - 2 cups)
1½ - 2 Tbsp. apple cider vinegar
1½ - 2 Tbsp. honey (same amount as vinegar)
1 Tbsp. veg. broth powder OR 2 veg. bouillon cubes
1 - 1½ tsp. sea salt
3 bay leaves
¼ tsp. dill weed
Cayenne to taste
3 Tbsp. oil or butter
Optional toppings: chopped tomatoes, or chives or fresh parsley and/or sour cream or yogurt

Steam the beets, potatoes and carrot until tender and save the steaming water. Add extra water if needed to equal 4 cups stock and put aside. In a soup pot, sauté the onions in hot oil or butter until semi-tender. Add the cabbage and sauté another 5-8 min. until the cabbage is fairly tender. Add the 4 cups vegetables water and veg. Add rest ing. (except toppings), stir, cover and simmer on low heat ½ hour. Remove bay leaves, adjust flavour…

Serves 8 to 10