VEGETARIAN BORSCHT

I intended to make this soup and drink vodka the same night we rented the 60s film Doctor Zhivago, but unfortunately, the three activities managed to fall on different days. Nevertheless, the soup was flavorful and bright, the vodka was warming for a winter’s night, and the film is a definite classic.

4 large or 6 medium fresh beets
1 large Vidalia onion
1 whole head red cabbage
2 whole carrots
1 whole large potato
1 tablespoon olive oil
16 oz vegetable broth
4 cups of water
1/4 teaspoon ground thyme
1/4 teaspoon dill
1/4 teaspoon black pepper
1/4 teaspoon salt
regular or vegan sour cream (optional)

Supposedly, roasting the beets first will make the skins easier to peel. This never works for me, so I just peel them with a sharp knife. You have to be careful just to get the hard outer layer, otherwise little beet will be left when you are done. This is also the messiest stage of the operation, so a pair of kitchen or doctor’s gloves might help. If you end up with pink hands, the stain will disappear with a few washings.

Cut all the vegetables (the beets, onion, cabbage, carrots and potato) into small chunks or slices. Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté until soft. Add in the rest of the vegetables. The cabbage will fill the pot at first, but will diminish as it cooks. Add all the remaining ingredients. Turn the temperature to low and allow to simmer for at least one hour. Everything will turn pink. Test to make sure the vegetables are tender. Add more of the spices if desired. Serve with a topping of regular or vegan sour cream.