Vibrant Vegetarian Purple Borscht

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cups water
• 2 red beets, trimmed and washed
• 1 1/2 pounds tomatoes, chopped
• 4 ounces tomato puree
• 2 tablespoons butter
• 2 red onions, chopped
• 2 cups chopped mushrooms
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/4 cup chopped fresh dill, divided
• 1 cube vegetable bouillon
• 2 large yellow potatoes, cubed
• 1 (15.25 ounce) can kidney beans
• 6 cups water
• 1/2 head green cabbage, chopped
• 1 lemon, juiced
• salt and pepper to taste
• 1 cup sour cream, for topping

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put 4 cups water and the trimmed beets in a large pot. Bring to a boil, then reduce heat and simmer covered for 30 minutes until the beets are tender.

2. Remove the beets, let them cool slightly, then peel and grate or chop them. Keep the cooking liquid in the pot.

3. Melt the butter in a separate large skillet over medium heat. Add the onions, carrots, celery and mushrooms and cook for 8 minutes until softened.

4. Add the tomatoes, tomato puree, half of the chopped dill and the chopped beets to the beet liquid. Stir in the vegetable bouillon cube until dissolved.

5. Add the sautéed vegetables, potatoes, 6 cups water and cabbage to the pot. Simmer uncovered for 20 minutes until the potatoes are tender.

6. Stir in the drained kidney beans and lemon juice and simmer 5 minutes more. Season with salt and pepper to taste.

7. Ladle into bowls and top each with sour cream and the remaining dill.