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Prep time
45 minutes
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Cook time
1 hour
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Makes
Large pot
Author Notes
This recipe is about a dish that I grew up eating thanks to my Russian/Ukrainian Grandma. It's my go-to winter soup. —T. Cummings
Ingredients
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3
Celery stalks chopped into cubes; leaves washed and roughly chopped
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4
Medium sized carrots, grated
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2.5 cups
green and yellow beans cut into 1" pieces
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4
Medium white potatoes, cut into medium sized cubes
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5-6
red beets, peeled and grated; Leaves washed and roughly chopped
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1/4 cup
white vinegar
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1 tablespoon
Cane sugar
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3 teaspoons
Salt
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1/2 cup
Flat leaf parsley chopped
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3
Full springs of dill fronds
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1/2 cup
Lima beans
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3 tablespoons
Olive oil
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1 tablespoon
Earth balance (or butter/margerine)
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1
Large onion, chopped
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Non dairy cream or milk to taste
Directions
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In medium/large soup pot put celery & celery greens, carrots, green and yellow string beans, potatoes, beets & beet greens, vinegar, and salt. Cover all ingredients with enough water that it is approximately 2” above the veggies.
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Bring soup to slow simmer, and allow to simmer on stove (not boil) for at least an hour. It can simmer longer, ensuring potatoes are cooked through. Add in parsley and dill fronds.
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In a preheated frying pan add oil and earth balance. Sauté onions on medium heat till they are golden.
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Add onions & oil to soup when soup is finished cooking. Allow to sit in the fridge overnight so the flavours really have time to take...of course, I always sneak a bowl before I refrigerate it...I can’t help myself.
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The traditional recipe would call for the soup to rest and cool slightly before adding the cream; however; as I do not use dairy, and freeze some of the soup, I only add in my non dairy milk when I serve it. I add 2-4 TBS of non dairy milk / bowl, but please feel free to add to taste, if you add any at all.
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